Delicious Vegetable Pasta Lasagna

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr, 15mins
Servings: 9

I LOVE lasagna! Always have. When I transitioned to plant based I never thought I would eat it again. I mean, every version I’ve ever had was covered in dairy. And for some reason, I felt intimidated by the thought of veganizing it. But I conquered it with this delicious recipe.

Ingredients

• 1 Tbsp avocado oil or olive oil

• 1 onion, finely diced

• 1 yellow squash, finely diced

• 1 zucchini, finely diced

• 2 carrots, finely diced

• 8 oz mushrooms, finely diced

• 1/2 tsp Italian seasoning

• 1 tsp It’s Seasoned Garlic & Herb

• 12oz frozen spinach, thawed and drained well

• 2 jars pasta sauce, I use this brand

• Lasagna noodles (the no-boil kind)

• Sea salt to taste

• Black pepper to taste

• Tofu ricotta recipe (below)

• Follow Your Heart Vegan Parmesan (optional)

Tofu ricotta:

• 14oz package extra firm tofu drained well

• 3 Tbsp Nutritional Yeast

• 1 tsp avocado oil

• 2 tsp sea salt (or more to taste)

• 3 cloves garlic, minced

• 1 Tbsp Italian seasoning

• 1 tsp It’s Seasoned Garlic & Herb

• Splash of plant based milk

Combine ingredients (except for plant based milk) in food processor and pulse until combined. Taste for seasoning and adjust as needed. Stir in spinach.

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Instructions

1. Preheat oven to 375 degrees.

2. Heat avocado oil in a large skillet over medium heat. Add onion and cook until translucent (about 5 minutes). Add carrot and cook another 5 minutes. Add remaining veggies and garlic, herbs/seasonings, sea salt and black pepper and cook for another 10 minutes.

3. Grab a 9×12 baking dish. Add about 1/3 cup of sauce to the bottom of the dish and spread to coat. This will prevent your noodles from sticking/burning.

4. Add a layer of pasta to the top of the pasta sauce.

5. Top the pasta with 1/2 of the tofu ricotta mixture.

6. Top the ricotta mixture with 1/2 of the vegetable mixture.

7. Add another layer of pasta on top of the vegetable mixture and top with sauce.

8. Add the remaining ricotta on top of the sauce.

9. Top the layer of ricotta with the remaining vegetable mixture.

10. Add final layer of pasta and top with the remaining sauce (there will be sauce leftover depending on how much you use. I like to cover my leftover lasagna with sauce when I heat it up to keep it from drying out).

11. Cover with foil and bake on the center rack for 40 minutes. Remove foil and top with Follow Your Heart Parmesan cheese. Bake another 5-10 minutes until cheese melts a bit. Let rest uncovered for about 10 minutes before serving. Enjoy!