Easy Vegan Vegetable Lasagna (Gluten Free)
Serves 12
25 mins prep
60 mins cook
85 mins total
This vegan lasagna is made with vegetables, rich tomato sauce and has a special trick so you don't have to boil the noodles! It can also be made gluten free.
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Preheat oven to 375 F/ 190 C.
Mix the ricotta and spinach in a bowl, set aside.
Cover the bottom of a 9 x 12 baking pan with 2 cups sauce.
Add 5 raw lasagna noodles.
Top with ricotta spinach mixture.
Add 5 more raw lasagna noodles.
Top with 2 cups sauce.
Add 4 cups fresh chopped veggies.
Sprinkle on 1/2 cup Parmesan.
Add 5 more raw lasagna noodles.
Top with 3 cups sauce, making sure to cover the noodles completely.
Finally, add 1/2 cup Parmesan on top.
Cover with foil and bake for 45 minutes. Check periodically to make sure top noodles aren’t popping up. If they are, simply use your spatula to push them back down into the liquid.
Take off the foil and bake 15 more minutes. You may need more time depending on what noodles you use. Let cool before cutting.
