Vegan Vegetable Lasagna
Serves 12
25 mins prep
60 mins cook
85 mins total
True to its name, this Vegan Vegetable Lasagna recipe is packed with fresh veggies, rich tomato sauce, and melty plant-based cheese. One of the easiest tricks is skipping the noodle boiling step completely, which saves so much time. It’s just the kind of comfort food my family loves.
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Preheat oven to 375 F/ 190 C.
Mix the ricotta and spinach in a bowl, set aside.
Cover the bottom of a 9 x 12 baking pan with 2 cups sauce.
Add 5 raw lasagna noodles.
Top with ricotta spinach mixture.
Add 5 more raw lasagna noodles.
Top with 2 cups sauce.
Add 4 cups fresh chopped veggies.
Sprinkle on 1/2 cup Parmesan.
Add 5 more raw lasagna noodles.
Top with 3 cups sauce, making sure to cover the noodles completely.
Finally, add 1/2 cup Parmesan on top.
Cover with foil and bake for 45 minutes. Check periodically to make sure top noodles aren’t popping up. If they are, simply use your spatula to push them back down into the liquid.
Take off the foil and bake 15 more minutes. You may need more time depending on what noodles you use. Let cool before cutting.
