Vegan Lasagna

Posted on April 22, 2012

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Vegan Lasagna

  • No boil lasagna pasta
  • 2 jars spaghetti sauce
  • 3 medium/large zucchini, peeled and sliced thin
  • 1/2 green bell pepper, cut into dipping-size strips
  • 2 1/2 cups frozen broccoli
  • 1 teaspoon each of parsley, thyme, oregano, rosemary, garlic powder and minced dried onion
  • 1/2 cup fresh spinach
  • 1/4 cup meatless crumbles, optional
  • Daiya Mozzarella cheese (1/2 bag)

Preheat oven to 350°.

In a skillet saute zucchini, bell peppers and broccoli with spices until they begin to soften.  While the vegetables are cooking, begin layering your lasagna.

Pour just enough spaghetti sauce into a large rectangular glass dish to cover bottom.  Place one layer of pasta on top.  Sprinkle 1/3 of the cheese on top of pasta.  Next, layer 1/2 of the vegetables including the fresh spinach and meatless crumbles if using.

Repeat, ending with the last third of the cheese sprinkled on top.

Bake at 350° for 30-40 minutes.  Use a fork to pierce noodles to see if it is done.