A Meat Lover’s favourite Vegan Lasagna
YIELDS (1) 9 x 13 PAN OF LASAGNA
½ Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 sweet onion, chopped
2 zucchini, chopped
8 oz. package of sliced baby bella mushrooms
1 large or 2 small red peppers, chopped
1 large handful of spinach
Herbamare or salt/pepper to taste
1½ jars of pasta sauce or homemade marinara sauce
1 box gluten free or wheat lasagna noodles
Lemon Basil Cheeze Sauce (from above)
1½ cups Shredded cheese (Daiya vegan cheese, or any other preference)
Preheat oven to 400°F. In a large skillet, add oil, onion and garlic; sauté over low-medium heat for 5 minutes. Add zucchini, mushrooms, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes. IMPORTANT: Season well with Herbamare or salt and black pepper or else you’ll have bland vegetables.
Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables.
Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle shredded cheese on top.
Cover with foil and slice a few small vents using a sharp knife. Bake for around 40-45 minutes, or a little longer to get the ‘cheese’ extra melted.