VEGAN VEGETABLE LASAGNA
- Two 15-ounce containers Better Than Ricotta Cheese (see photo below)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Shake Shake Shake of Italian blend dried seasoning - oregano, basil, parsley
- One 16-ounce package frozen chopped spinach, thawed, excess moisture squeezed out (incidentally, I use the whole 16oz package even in the halved recipe because we like spinach)
- 1 -16oz package broccoli cuts frozen, or use 1 head fresh (again I use the whole thing either recipe)
- 2 cups shredded Daiya mozarella
- 1 tablespoon olive oil
- 3-4 cloves garlic, minced
- 1 yellow onion, diced
- 3/4 cup shredded carrot
- 6 cups store-bought or homemade sauce of your choice
- 12 no-boil vegan lasagna noodles (8 ounces)
NOTE: Half this recipe for 8x8 pan, except for the spinach, broccoli and veggie mix unless you want to halve it.
Preheat the oven to 400 degrees F.
1. In a medium bowl, whisk together the ricotta, salt and pepper.
If you have never seen this product this is the container:
2. Add the spinach and stir to combine.
3. Heat a large skillet over medium-high heat and add the oil.
4. Add the garlic, onions and carrot, cook stirring about 3 minutes until tender. Remove from heat and set aside.
5. Spread a layer of sauce over the bottom of a 9 by 13-inch baking dish. Arrange first layer of lasagna noodles on top.
6. Spread a third of the ricotta mixture over the noodles
7. Spread a third of the onion/garlic/carrot mixture.
This is what the starting layer will look like:
8. Arrange a layer of broccoli.
9. Spread a layer of sauce of top of everything.
10. Repeat with the next 2 layers.
11. On the last layer, sprinkle with as much Daiya mozzarella cheese as you want.
12. Cover the top of the dish with aluminum foil and bake 25-30 minutes.
13. Remove the foil and continue to bake until the top is golden brown, about 10-15 minutes more. Let cool at least 10 minutes before serving.
As always, fresh veggies and seasonings can be used in place of frozen and dried. It is just what I have on hand normally.
I actually made just the half size as I will not be here this week to enjoy it. I also, for my family, used regular mozzarella cheese instead of fake cheese. I only baked it for half the time required since they will do a heat up during the week, for about 20 minutes they can finish the cooking and not overcook it.
*Note - I find that 3 three layers almost over flows my pan, so I sometimes cut down what I is on the top layer. Up to the cook in the end I guess.