If you break it down, lasagna is a really simple, yet impressive dish. This recipe combines everything I love about veggie lasagna, namely the abundance of vegetables, and pairs it with the richness of a creamy tofu cheese and a fair sprinkling of vegan mozzarella.
The cheeses are optional, but truly elevate this dish to the “hearty” category, and will have them coming back for leftovers tomorrow–maybe even before.
Make a nice, rich marinara sauce or use your favorite store-bought sauce. Just make sure it tastes really good and you have at least 2 cups.
Gather your favorite vegetables (about 4 cups) and cut them in small pieces, either diced or shredded. This will help ensure even layers. I choose broccoli florets, sliced mushrooms, thinly sliced onions, chopped kale and shredded carrot.
Make a rich, creamy vegan ricotta (about 1 cup). I like the recipe from Ann Gentry’s Real Food Daily Cookbook, but there are any number of recipe variations online
Cook lasagna noodles according to package directions, rinse with cold water and pat dry. I used whole wheat.
Preheat oven to 350 degrees
Heat a non-stick skillet over medium heat and add 2 tbsp. olive oil
Saute vegetables with a sprinkle of salt, until colors brighten and vegetables are slightly softened. Add your favorite Italian seasonings and a bit of black pepper here. Just make sure the veggies taste good…good enough to sit down to a bowlful of them.
Arrange a layer of noodles, slightly overlapping
Spread noodles with creamy vegan cheese (if using) then sprinkle a bit of vegan mozzarella (if using)
Ladle marinara over the vegetables
Repeat layering procedure, ending with noodles
Finish with remaining sauce and shredded cheese