Voluptous Vegan Lasagna

In July 2014 I discovered the plant based whole food eating lifestyle and have never looked back. I eat no animal products (no meat, dairy, eggs, nada) and really do not even miss it!

4 red or yellow bell peppers (about ¾ pound)

4 large zucchini (1½ pounds), sliced on a diagonal about ¼-inch thick

1 large Italian eggplant (about 1 pound), sliced into ¼-inch-thick rounds

1 large onion (about ½ pound), sliced into ¼-inch-thick rounds

¼ cup extra-virgin olive oil, plus more for coating the grill pan

6 large fresh basil leaves, chopped

3 fresh thyme sprigs, leaves stripped from the stems and chopped

2 garlic cloves, minced

1 shallot, minced

Kosher salt and freshly ground black pepper

Herb Ricotta (recipe follows)

2 cups Basil Pesto (recipe follows)

Puttanesca Sauce (recipe follows)

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)

Directions at inourishgently.com

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