Vegan Lasagna (Dairy-Free & Egg-Free

• Vegetarian

• Produce

  • 1 small can Mushrooms
  • 1 Tblspn minced garlic
  • 1 can Tomatoes, petite
  • 2 Tspn basil
  • 2 Tspn oregano
  • 1 Zucchini

• Condiments

  • 1 can Tomato sauce

• Pasta & Grains

  • 4 Lasagna noodles

• Baking & Spices

  • 1 pinch Sugar
  • 1 Tspn salt

• Oils & Vinegars

  • 1 Tblspn red wine or red wine vinegar

• Bread & Baked Goods

  • 1 cup Bread crumbs

• Dairy

  • 1 cup Ricotta cheese, vegan
  • 4 slices Zucchini cheese, vegan

Found on nerdymamma.com

Description

Ingredients

• 1 cup vegan ricotta cheese
• 4 slices vegan zucchini cheese
• ½ zucchini, sliced lengthwise
• 4-6 lasagna noodles
• 1 cup bread crumbs or 4 slices of toast
• Sauce:
• 1 can tomato sauce
• 1 can petite diced tomatoes
• 2 tspn basil
• 1 pinch sugar
• 2 tspn oregano
• 1 tblspn minced garlic
• 1 tblspn red wine or red wine vinegar
• 1 small can mushrooms
• 1 tspn salt
• ½ zucchini, chopped

Directions

• Preheat oven to 400-degrees.
• Mix all the ingredients for the sauce together in a large mixing bowl.
• Place a layer of sauce in the bottom of a square baking dish. Be sure to cover the entire bottom in a fairly thick layer.
• Spread a layer of ricotta over the sauce.
• Sprinkle a layer of breadcrumbs over the ricotta.
• Place lasagna noodles in a layer over the breadcrumbs.
• Add a layer of sauce, repeat steps 3-6 until ingredients run out.
• Place a layer of zucchini on top.
• Put the zucchini cheese on top of the zucchini.
• Place the lasagna in the oven and bake for approximately 30-45 minutes or until the zucchini on top is tender and noodles are cooked throughout. Good luck figuring that out–if you’re questioning it, just leave it in the oven for the full 45 minutes. If you’re starving and can’t wait that extra 15 minutes, just eat it. Heh.
• En. Freakin’. Joy. Because it’s awesome.

Nutrition