The Ultimate Vegetable Vegan Lasagna

simple-veganista.com

Monica Lynn

subheading: SCALE 1X 2X 3X:

1 tablespoon olive oil or ¼ cup water (for water saute)

1 small onion, diced

2 to 3 cloves garlic, minced

2 carrots (2 cups), diced

1 zucchini (2 cups), diced

1 yellow squash (2 cups), diced

8 oz. mushrooms, chopped

½ teaspoon Italian seasoning (or thyme, basil or marjoram), optional

1 package (10 to 12 oz.) frozen spinach, thawed and drained

1 jar (25 to 28 oz.) pasta sauce, about 3 cups

9 lasagna noodles (approx.), regular or no-boil

2 cups vegan ricotta ( Cashew Ricotta Cheese or Tofu Ricotta)

salt & pepper, to taste

subheading: To Serve:

almond parmesan , for garnish

fresh basil leaves, julienned, for garnish

Directions at simple-veganista.com

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