Servings: Serves 8 to 12

4 red or yellow bell peppers,  (about ¾ pound), cut into  ½-inch-wide strips 4 red or yellow bell peppers,  (about ¾ pound), cut into  ½-inch-wide strips
4 large zucchini (1½ pounds), sliced on a diagonal about ¼-inch thick 4 large zucchini (1½ pounds), sliced on a diagonal about ¼-inch thick
1 large Portabella Mushrooms (about 1 pound), sliced into ¼-inch-thick rounds 1 large Portabella Mushrooms (about 1 pound), sliced into ¼-inch-thick rounds
1 large onion (about ½ pound), sliced into ¼-inch-thick rounds 1 large onion (about ½ pound), sliced into ¼-inch-thick rounds
6 large fresh basil leaves, chopped 6 large fresh basil leaves, chopped
3 fresh thyme sprigs, leaves stripped from the stems and chopped 3 fresh thyme sprigs, leaves stripped from the stems and chopped
2 garlic cloves, minced 2 garlic cloves, minced
1 shallot, minced 1 shallot, minced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Herb Ricotta (recipe follows below) Herb Ricotta (recipe follows below)
2 cups Basil Pesto 2 cups Basil Pesto
1 Large bottle Marinara sauce 1 Large bottle Marinara sauce
1 pound lasagna noodles, cooked in boiling salted water just until al dente, drained, and rinsed (I use gluten-free) 1 pound lasagna noodles, cooked in boiling salted water just until al dente, drained, and rinsed (I use gluten-free)
10 ounces soy mozzarella, preferably Follow Your Heart Vegan Gourmet, shredded (4 cups) 10 ounces soy mozzarella, preferably Follow Your Heart Vegan Gourmet, shredded (4 cups)
 
Herb Ricotta Herb Ricotta
4 cups Kite Hill almond ricotta 4 cups Kite Hill almond ricotta
6 fresh basil leaves, finely chopped 6 fresh basil leaves, finely chopped
4 fresh flat-leaf parsley leaves, finely chopped 4 fresh flat-leaf parsley leaves, finely chopped
3 garlic cloves, minced 3 garlic cloves, minced
1 shallot, minced 1 shallot, minced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
 
Basil Pesto Basil Pesto
4 garlic cloves, smashed 4 garlic cloves, smashed
1/4 cup Nutrional yeast ¼ cup Nutrional yeast
½ teaspoon kosher salt ½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes ¼ teaspoon red pepper flakes

PREPARATION
1) Add the sliced zucchini, eggplant and onion, tossing to combine.
2) Combine the basil, thyme, garlic and shallot in a small bowl or measuring cup, season with salt and pepper, and whisk to blend. Pour the marinade over the vegetables, tossing to coat evenly. Set aside for 10 minutes so the vegetables can soak up the flavor.
3) preheat the broiler.
6) Arrange the vegetables in a single layer on two nonstick baking sheets and broil in 2 batches. Set the vegetables aside.
6) Mix together the herb ricotta and 1 cup of the basil pesto in a large bowl. Season with salt and pepper.
7) Once you have the sauce ready, the vegetables grilled, and the filling made, you can start assembling the lasagna. Preheat the oven to 375°F.
8) Ladle about 1 cup of the sauce into a 9-by-13-inch baking dish, to just cover the bottom. Slightly overlap 6 lasagna noodles crosswise so they completely cover the bottom of the dish, with no gaps. Top the noodles with one-third of the ricotta-pesto mixture, spreading it evenly with a rubber spatula. Sprinkle 1 cup of the soy mozzarella over the ricotta. Shingle one-third of the roasted peppers, zucchini, eggplant, and onion in an even layer on top. Repeat the process, layering sauce, lasagna noodles, ricotta-pesto, soy mozzarella, and vegetables 2 more times. Finally, top with the remaining 6 lasagna noodles and sauce.
9) Cover the lasagna with aluminum foil and bake for 45 minutes to 1 hour, until bubbly. Remove the foil and top the lasagna with the remaining 1 cup soy mozzarella. Bake for another 5 minutes, or until the cheese has melted. Allow the lasagna to cool for 10 minutes before cutting into 8 squares.
10) To serve: Divide the remaining 1 cup pesto among eight to twelve plates, spreading it out with the back of a spoon. Set a lasagna square on top.
Herb Ricotta
PREPARATION
1) Combine all ingredients in a bowl. The ricotta can be prepared in advance, covered, and refrigerated for up to 5 days before using it as a pasta filling; leftovers keep in the refrigerator for up to 5 days.
Vegan Basil Pesto
PREPARATION
1) Combine the Pesto, nutritional yeast flakes, garlic, salt, black pepper and red pepper flakes