Ingredients
- 1 box lasagna noodles
- 1 - 2 zucchini
- 6 baby portobello mushrooms
- 6 button mushrooms
- 10 baby carrots
- 1/2 onion
- 1 cup frozen spinach
- 1/2 red, yellow or orange bell pepper
- shredded vegan mozzarella cheese (optional)
- 1/4 to 1/2 cup red wine
- 1/2 bag of vegan crumbles (optional)
- garlic to taste
- fresh basil to taste
- 1 jar (mine was 16 oz) premade marinara
Directions
Cook noodles to box specifications. While
waiting for water to boil, preheat oven to 350.
Chop all veggies **except zucchini** to be bite
sized or as small as you wish them. (I like
mine a little on the big side so they don't get
lost in the sauce). Set zucchini aside.
In a
separate pan, heat the olive oil. Add garlic
and onions and cook until onions begin to
turn translucent. Add peppers and carrots,
cook a few more minutes. Add mushrooms
and sauté a little longer. Add wine, jar of
sauce, veggie crumbles and frozen spinach.
Simmer for as long as you can, stirring
frequently.
Once noodles are done, smear a little olive oil
on the bottom of a pan. I like thick lasagna so
I used a 9x9x3 pan. You could make thinner
lasagna in a 9x13x2 pan if you wish. Slice
zucchini lengthwise to make long thin slices.
Once sauce is done, smear a little on the
bottom of the pan. Next lay down one layer of
noodles followed by a thin layer of zucchini
then sauce. Repeat until you are out of stuff.
Cover and cook in oven for 1 hour. If you are
using vegan mozzarella cheese you can add this now
as well.
It looks complicated but it isn't and it's
super tasty! We also liked it with a little
nutritional yeast sprinkled on top :)
Serves: 9?