Vegetable Lasagna

Vegetables & Spinach:

• 2 tbs extra-virgin olive oil
• 3 large carrots, chopped (about 1 cup)
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 medium yellow onion, chopped
• ¼ tsp salt
• 5 to 6 ounces baby spinach

Everything Else:

• ¼ tsp salt, to taste
• Freshly ground black pepper, to taste
• 9 whole wheat lasagna noodles
• 8 ounces (2 cups) mozzarella cheese, grated
• 1/2 cup parmesan cheese, grated (optional)

Directions:

Tomato Sauce*:

1. Pour the tomatoes into a colander and drain off the excess juice for a minute.
2. Transfer the drained tomatoes to the bowl of a food processor.
3. Add the basil, olive oil, garlic, salt, and red pepper flakes.
4. Pulse the mixture about 10 times, until the tomatoes have broken down to a spreadable consistency.
5. Pour the mixture into a bowl for later.

Vegan Ricotta:

1. In a large skillet, heat the oil over medium heat and sauté the onion until soft. Remove from heat.
2. In a food processor, combine the onion, garlic, tofu, lemon juice, salt, pepper and basil.
3. Pulse until the ingredients are just combined, but the mixture still has some texture.
4. Pour into a bowl and add seasoning to taste.

Vegetables & Spinach:

1. In a large skillet over medium heat, warm the olive oil over medium heat.
2. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt.
3. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
4. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes.
5. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed), about 5 to 7 times, stopping to scrape down the sides as necessary.
6. Transfer the mixture to the bowl of vegan ricotta. Add salt and freshly ground black pepper to taste, as needed.

Everything Else:

1. Preheat the oven to 425 degrees F.
2. Bring a large pot of salted water to a boil and cook the lasagna noodles according to the directions on the package.
3. Spread ½ cup tomato sauce over the bottom of a 11″ x 7″ baking dish.
4. Layer 3 lasagna noodles on top. Spread half of the vegetable / ricotta mixture evenly over the noodles.
5. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
6. Top with 3 more noodles, followed by the remaining vegetable / ricotta mixture (skip the tomato sauce in this layer.)
7. Sprinkle ½ cup shredded cheese on top.
8. Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
9. Sprinkle evenly with 1 cup shredded cheese.
10. Wrap a sheet of parchment paper around the top of the lasagna.
11. Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top turns spotty brown.
12. Remove from oven and let the lasagna cool for 15 to 20 minutes.
13. Slice and serve, and sprinkle additional basil and parmesan over the top of each serving.