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Ultimate Vegan Lasagna

This is a recipe I save for the holidays. It always gets rave reviews from vegans and non-vegans alike. Adapted from a recipe by Angela Liddon.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Author Craig Tarvainen

Ingredients

  • 3 cloves garlic
  • 1 sweet onion (chopped)
  • 2 small zucchini (chopped)
  • 1 cup mushrooms (Use whichever type is your favorite.)
  • 1 large red pepper (chopped)
  • 3 cups baby spinach
  • 454 g lasagna noodles
  • 1.5 bottles pasta sauce (You can use commercial or make up your own!)
  • 1 recipe Lemon Basil Faux Cheese (see below)
  • 1/2 cup gardein beefless ground
  • daiya Classic Blend cheese (for top)

Instructions

  1. Bring a large pot of water to boil. Boil lasagna noodles per the instructions. Drain and rinse with cold water.
  2. Preheat oven to 400F. In a large pan sautee onion and garlic for 5 minutes. Add the rest of the vegetables and sautee for another 10 minutes or until vegetables are just soft. As they cook season with salt and pepper or to taste.

  3. In a large casserole dish, put lasagna together as follows:

     1 cup pasta sauce

     layer of noodles

     1/2 Lemon Basic Faux Cheese

     1/2 Vegetable Mix

     1 cup pasta sauce

     layer of noodles

     veggie crumbles

     remainder of faux cheese

     remainder of vegetables

     1 cup pasta sauce

     daiya cheese

  4. Cover dish with tinfoil. Bake at 400F for 40-45 minutes. Remove tinfoil and broil for additional 5 minutes watching carefully as not to burn.