Hearty Vegetable Lasagna (Recipe #136)

Lasagna is a classic meal. This vegan hearty lasagna was a great recipe that used a lot of delicious vegetables! This lasagna was made using eggplant, mushrooms, zucchini, and cauliflower.

The lasagna was broken up into three main parts--the sauce, the filling, and the vegetables. The sauce was very quick to put together. The sauce called for crushed tomatoes, diced tomatoes, garlic, salt, oil, sugar, and basil. The filling was made from cauliflower and raw cashews. To prepare the vegetables, I cut up eggplant, mushroom, and zucchini. I roasted all of the veggies until there was no water left of the try. Once I had all of the components ready, I started layering the lasagna. In the bottom of the greased 9x13’’ pan, I put a layer of sauce, then no-boil lasagna noodles, cauliflower ricotta, and half of the veggies. I followed this technique until all of the ingredients were used!

I enjoyed this lasagna, but I think a couple of things could be done to improve it. I would have made more sauce and more cauliflower ricotta. I really enjoy ricotta in a regular lasagna, so that is why I think it needed more. I think I would have also liked spinach in it. I think it would also be a good idea to try a veggie lasagna with a cream sauce rather than a red sauce.

I would like to note that not all of the no-boil noodles that you come across are vegan, so read the package carefully!

Taste: 8/10

Level of difficulty: 1/5

Notes for next time: I think I would make more of the cauliflower/cashew ricotta and sauce.