Vegan Veggie Lasagna

Nothing says home like a warm and comforting lasagna. It is also my husbands favorite (okay second favorite only to pizza) meal. 

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This dish can easily turn "meaty" by adding seasoned cooked lentils to the tomato sauce. 

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Sauce: 

I love using my sheet pan pasta sauce recipe here (but feel free to substitute with your favorite pasta sauce (you will need around 3 cups total)

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Ricotta:

Use my go to cashew ricotta recipe or buy pre-made, what ever works for you! 

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Other Ingredients: 

Whole Wheat Lasagna Noodles

2 Large Zucchini, sliced with Y vegetable peeler into thin strips

1/4 cup fresh basil

4 Tbsp dried parsley

1/4 cup sun dried tomatoes

2 Tbsp nutritional yeast

1/2 cup vegan mozzarella (try this brand!)

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Instructions:

Preheat oven to 375

1. Boil a big pot of water and cook pasta until softened but not fully cooked, drain and pat dry with paper towel

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2. While pasta is boiling, use a Y vegetable peeler to slice zucchini into thin strips, place on paper towel and sprinkle with 1/4 tsp salt to remove excess liquid

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3. Mix 2 Tbsp dried parsley with ricotta mixture and 1 Tbsp nutritional yeast

 

4. Assemble lasagna:

 

Use 9 x 13 baking dish that has been greased (bottom and sides) with a little olive oil.  

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Place a thin layer of sauce on the bottom, then place noddles across to fill the space (you may need to cut one or two noodles to accomplish this)

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Next, add a thin layer of the ricotta and a sprinkle of sun dried tomatoes and basil

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Top with zucchini noodles

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Repeat sauce, noddle, ricotta, zucchini pattern until you reach the top- the top layer should be noodles with a thin layer of sauce on top. 

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Sprinkle with vegan cheese, remaining parsley, basil, sun dried tomatoes and 1 Tbsp nutritional yeast.

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Cook for 20-25 minutes or until the edges begin to brown. 

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Serve with a fresh salad and enjoy!

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