The Ultimate Vegetable Lasagna
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 8 oz. mushrooms, chopped
- 1/2 teaspoon Italian seasoning, thyme, basil or marjoram, optional
- 1 package (10 – 12 oz.) frozen spinach, thawed and drained
- 1 jar (25 – 28 oz.) marinara/pasta sauce
- 12 lasagna noodles (approx.), regular or no-boil
- 2 cups cashew ricotta cheese
- salt & fresh cracked pepper
- almond parmesan, for garnish
- fresh basil leaves, julienned, for garnish
Preheat oven to 375 degrees F.
Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first.
In a large skillet, heat oil over medium heat, add onion and saute for about 5 minutes. Add carrots and cook another 3 minutes. Add zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt, continue to saute for another 2 minutes. We don’t need to saute the zucchini, squash and mushrooms too much, we want their juices to fully release while baking. Remove from heat.
Mix together the cashew ricotta and spinach, mix well.
Using a large rectangular baking dish (9 x 12) place about 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce. Cover with lid, small silpat or foil. Bake in the center rack for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes. Add a sprinkle ofAlmond Parmesan and fresh chopped basil or oregano.
To make this well-balanced or if you feel you want extra protein, add a can of white beans (drained and rinsed) or a package of fresh or thawed frozen peas in between the ricotta and vegetables.
If you don’t care for mushrooms, sub in a diced, large red bell pepper.
Edit: Always check your box of noodles before purchasing to make sure they’re vegan. I made this originally with non-vegan noodles on accident. Since then I have sourced a few vegan no boil lasagna noodle options, they are out there and will make your meal come to together even faster without the extra step of boiling. One brand is DeLallo, they have an organic wheat no boil noodle you can try. If using them you may prefer to lay your noodles lengthwise so they have room to stretch when cooking. I placed mine widthwise here and you can see that the noodles scrunched and wrinkled up without much room to stretch. Laying them lengthwise they can stretch with plenty of room and lay flat. But it was still fantastic, wrinkled and all, possibly even better! 🙂