Vegan Lasagna

Procedure:

1. You will need a  9X 9 or 9X11 baking pan and foil to cover for baking. Preheat the oven to 425.

2. Pre-soak the no boil noodles ( warm water is fine as you prepare all of the other ingredients)

3. Fully cover the bottom of your dish with tomato sauce. I like my sauce heavily layered.

4. Add noodles on top of sauce add more sauce on top of noodles ( this is how noodles cook without boiling)

5. Layer vegetables as desired, I start with zucchini, mushrooms, fresh chopped tomatoes, spinach, mushrooms and then cheese noodles, sauce. ( do it in whatever you like)

6. Repeat the process until you are at the top of the pan, cover the top layer with noodles and add additional sauce and cheese if you desire( vegan of course)

7. Cover with foil and bake at 425 for 1 hour to ensure that everything is cooked thoroughly.

Chef’s tips: Substitute any vegetable of your choosing. If you like plant based meat you can use that as a meat substitute. However another great option is  lentils as a meat substitute. This dish freezes and reheats really well and I prepared a few for meal prep orders.

Nutrition Tip: lentils and mushrooms are a great source of protein and give the dish a depth of flavor that you won’t get with just vegetables.