Roasted Vegetable Lasagna

Ingredients

mushroomssliced

8 oz

bell pepperscut into 1-inch pieces

2

zucchinisliced into thin chunks

2 cups

onioncut into 1-inch pieces

1 small

olive oil

3 tbsp

balsamic vinegar

1 tbsp

salt

to taste

black pepper

to taste

red pepper flakes

1/4 to 1/2 tsp

lasagna noodles

9

ricotta cheese

Veganfirm tofu drained and blendedblend with lemon juice and olive oil for creaminess

2 cups2 cups

mozzarella cheesegrated

Vegannutritional yeast

2 cups0.5 cup

parmesan cheesegrated

Vegannutritional yeastmix with squeeze of lemon

1/2 cup2 tbsp

goat cheese

Veganfirm tofu drained and crumbled

8 oz8 oz

egg

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

11 flax egg

garlicgrated or finely minced

1 clove

fresh basilchopped

1/4 cup

onionsliced or diced

1/2 medium

garlicminced

2 cloves

red pepper flakes

1/4 tsp

tomatoesfresh or canned San Marzano

4 cups

oreganofresh or dried

1 tsp

fresh basiltorn

1/4 cup

tomato paste

1 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