Vegan Vegetable Lasagna

Theresa —  July 26, 2012  3

vegan vegetable lasagna main

Vegan Vegetable Lasagna – sooo good, comes together pretty quickly and it is loaded with flavor, you will not miss the cheese!

vegan vegetable lasagna

 

Vegan Vegetable Lasagna
Author: 
Recipe type: main dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Bursting with flavor, spinach, mushrooms, potatoes and almond cheese make for a perfect vegetable lasagna
Ingredients
  • 1 pkg lasagna noodles (cooked according to package directions)
  • 1 jar of your favorite jarred marinara (or use homemade)
  • 2 red potatoes, cooked, cooled, peeled and sliced
  • 1 recipe almond cheese (use mine or your favorite recipe)
  • ½ pkg mozzarella Daiya
  • 1 ½ cups cleaned and sliced mushrooms (I used button and cremini)
  • fresh baby spinach (I used several large handfuls)
  • ¼ c olive oil
  • ⅛ c red wine vinegar
  • 1 t crushed red pepper
  • 1 t italian seasoning
  • 4 cloves garlic, peeled and minced
  • 1 t agave
Instructions
  1. Mix oil, vinegar, seasonings, garlic and agave in a bowl, add mushrooms and let marinate for about 20 minutes.
  2. To assemble lasagna, put a little sauce in the bottom of pan, top with about 4 noodles, more sauce, potatoes, half of almond cheese, about 4 more noodles, more sauce, spinach, 4 more noodles, more sauce, rest of almond cheese, mushrooms (and any remaining marinade), 4 more noodles, and enough sauce to cover the noodles.
  3. Sprinkle on Daiya and a little italian seasoning.
  4. Bake at 350 for 25 to 35 minutes until everything is heated through.
  5. Let cool for about 7 minutes before cutting into squares.

 

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3 responses to Vegan Vegetable Lasagna

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