Vegan Vegetable Lasagna
One of my favorite comfort foods hands down has to be lasagna. All the pasta, cheese and vegetables together are so tasty and delicious. All I have to do is close my eyes, take a bite and I go to my happy place! I have experimented with a few recipes since becoming a vegan, and I love this one I came up with! The key I found, is to make the sauce really chunky. When making the sauce, you may want to add other vegetables like mushrooms or spinach. Be creative! Another key ingredient is Daiya mozzarella shreds. OMG! This vegan cheese is unbelievably satisfying. I just love it. It melts like cheese and tastes like cheese. This recipe makes 2 loaf pans of lasagna. Each loaf pan serves 3. I like to make one and freeze one.
8-10 lasagna noodles
1 package of Daiya mozzarella shreds
Chunky vegetable pasta sauce:
2 small zucchini, cut into 1/2 moon discs
1/2 green or red or yellow pepper, diced
2 tsp minced garlic
1 16 oz can diced tomatoes
1 28 oz can crushed tomatoes
1-2 tsp italian seasoning
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Salt and pepper to taste
Optional vegetables: mushrooms, spinach
Cook lasagna noodles according to package directions. While the noodles are cooking, assemble the sauce. Open the crushed tomatoes and the diced tomatoes and put them in a bowl. Add the italian seasoning and the oregano and set aside.
In a sautee pan, sautee the onion, zucchini, pepper and garlic in the olive oil with the salt, pepper, and red pepper flakes. Sautee for about 5-7 minutes until the onion is translucent but the peppers and zucchini are still a little firm.
Next, Add the sauteed vegetables to the tomatoes in the bowl. Stir to combine.
Take the drained noodles and cut 1/3 of a piece off so that they fit nicely into the loaf pan. Note: You will be using the cut pieces in your assembly.
Next, layer the noodles followed by a generous amount of chunky sauce, then sprinkled with the Daiya cheese. Layer 4-5 times, or to desired thickness.
Cover your lasagna with foil and bake at 375 for 35-40 minutes. Remove from the oven, uncover, and let it sit for about 5-10 minutes. Slice and eat hot. This dish goes well with my vegan garlic bread recipe or a green salad.