I love this Vegetarian Lasagna recipe, not only for it’s healthy yumminess, but also for it’s versatility. It can easily be made vegan (you will see VEGAN options in parentheses). You can also substitute vegetables: yellow squash for zucchini, spinach for kale…you get the idea. Get creative!
If you are making homemade sauce, it’s a good idea to make it ahead of time and store it in the refrigerator until ready to use. The Fresh Tomato Sauce recipe I use takes a couple of hours start to finish, and it’s just easier to do it ahead of time.
1/2cupsshredded fresh parmesan cheese(VEGAN: non-dairy parmesan, or omit)
Mix carrots, oregano, and sauce together.
Mix ricotta and eggs together in separate bowl. (VEGAN: Mix tofu ricotta and egg substitute of choice together in separate bowl).
Spread ½ cup sauce in bottom of 9 x 13 inch baking dish.
Layer ingredients in this order: 3 lasagna noodles, half of remaining sauce, half of spinach, half of ricotta (VEGAN: half of tofu ricotta) mixture, half of sliced zucchini, half of sliced mushrooms, half of mozzarella (VEGAN: half of vegan mozzarella), and half of parmesan (VEGAN: half of Vegan Parmesan Cheese).
Repeat layers with remaining ingredients.
Bake in 350 degree oven for about 45 minutes.
Remove from oven and allow to cool 10 minutes in pan before cutting.
For our delicious Tofu Ricotta recipe, click here.