Vegan Lasagna
Cuisine: Italian
Dietary: Vegan
Ingredients
- Lasagna noodles (9-12, regular or no-boil)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3-4 garlic cloves, minced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 2-3 cups fresh spinach or kale
- 24 oz marinara or tomato sauce
- Salt and black pepper, to taste
Instructions
- Cook lasagna noodles according to package directions (skip this if using no-boil noodles), then set aside.
- In a large skillet, heat olive oil and sauté the onion and garlic until soft and fragrant.
- Add the zucchini and bell pepper, season with salt and pepper, and cook until tender.
- Stir in the spinach and cook until wilted, then pour in the marinara sauce and let it simmer for 5–10 minutes.5. In a baking dish, layer some sauce, a layer of noodles, more sauce with veggies, and repeat until all ingredients are used—ending with sauce on top.
- Top with vegan cheese if using, cover with foil, and bake at 375°F (190°C) for 30 minutes; uncover and bake 10–15 more minutes until bubbly.