Roasted Vegetable Lasagna

Ingredients

mushroomssliced

12 oz

bell pepperscut into 1-inch pieces

3

zucchinisliced into thin chunks

3 cups

onioncut into 1-inch pieces

1 1/2 small

olive oil

4 1/2 tbsp

balsamic vinegar

1 1/2 tbsp

salt

to taste

black pepper

to taste

red pepper flakes

0.56 to 1/2 tsp

lasagna noodles

14

ricotta cheese

Dairy-freefirm tofu drained and blendedblend with lemon juice and olive oil for creaminess

3 cups3 cups

mozzarella cheesegrated

Dairy-freenutritional yeast

3 cups3/4 cup

parmesan cheesegrated

Dairy-freenutritional yeastmix with squeeze of lemon

3/4 cup3 tbsp

goat cheese

Dairy-freefirm tofu drained and crumbled

12 oz12 oz

egg

Veganflax egg1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min

22 flax egg

garlicgrated or finely minced

2 clove

fresh basilchopped

3/8 cup

onionsliced or diced

3/4 medium

garlicminced

3 cloves

red pepper flakes

3/8 tsp

tomatoesfresh or canned San Marzano

6 cups

oreganofresh or dried

1 1/2 tsp

fresh basiltorn

3/8 cup

tomato paste

1 1/2 tbsp

Method

1. 01Preheat oven to 450°F.
2. 02Toss mushrooms, bell peppers, zucchini, and onion with 2 tbsp olive oil, balsamic vinegar, salt, pepper, and 1/4 tsp red pepper flakes. Spread on a parchment-lined sheet pan and roast 20 minutes. Reduce oven to 400°F.20 min
3. 03For the marinara sauce: Heat 1 tbsp olive oil in a saucepan over medium heat. Saute 1/2 medium onion for 2 minutes, then add 2 minced garlic cloves and 1/4 tsp red pepper flakes.
4. 04Add 4 cups tomatoes, 1 tsp oregano, salt, and pepper. Simmer uncovered 10 minutes until reduced by 1 cup.10 min
5. 05Stir in 1/4 cup torn fresh basil and 1 tbsp tomato paste. Taste and adjust salt, pepper, and red pepper flakes. Set aside.
6. 06Spread dry lasagna noodles on a tray in a single layer with slight overlap. Cover with hot tap water, sprinkle with salt, and let sit 20 minutes. Drain.
7. 07Mix ricotta, 1 cup mozzarella, 1/4 cup parmesan, goat cheese, egg, 1 minced garlic clove, 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/2 tsp pepper in a bowl.
8. 08Brush a 9x13 baking dish with olive oil. Spread 3/4 cup marinara on the bottom. Layer 3 noodles on top.
9. 09Spread half the ricotta mixture over noodles. Layer half the roasted vegetables over ricotta. Spoon 2/3 cup marinara evenly over vegetables.
10. 10Repeat: layer 3 noodles, remaining ricotta mixture, remaining vegetables, and 2/3 cup marinara.
11. 11Top with remaining 3 noodles. Spread remaining marinara over noodles. Sprinkle with remaining 1 cup mozzarella and 1/4 cup parmesan.
12. 12Bake uncovered 35 minutes until cheese is golden brown and bubbly. Rest 20 minutes before slicing.55 min

Fits

• Vegetarian