Dairy-Free Vegetarian Lasagna
Ingredients
- 1 package gluten-free lasagna noodles (I used Jovial)
- 3 zucchini , thinly sliced
- 2 yellow squash , thinly sliced
- 1 (8oz) bag vegan mozzarella cheese (I used Violife Foods)
- ½ cup dairy-free parmesan
- 1 package dairy-free ricotta (I used Kite Hill)
Sauce
- 1 (28oz) can crushed tomatoes
- 8 oz mushrooms , finely chopped
- 1 bunch green onions , finely chopped
- 3 cloves garlic , finely chopped
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- 1 tsp dried basil
- ½ tsp dried oregano
- pinch of black pepper
Instructions
- Preheat the oven to 350 degrees.
- I used noodles that you don’t have to pre-boil. But if you have noodles that need to be boiled first, then follow package instructions.
- In the meantime, make the sauce. Preheat a deep skillet or pot over medium heat, add the olive oil, garlic, onion, and mushrooms. Saute for 4-5 minutes, until the mushrooms start to turn a darker brown. Next, add all of the seasonings and the tomatoes, stir and let simmer on medium-low heat for 15 minutes.
- Once the sauce has simmered and thickened a bit, it is time to start layering the lasagna. In a 9x13 glass baking dish, spoon a thin layer of sauce into the bottom of the dish.
- Next, put down an even layer of the noodles, covering the bottom. On top of the noodles, add another thin layer of sauce, then scatter 1/3 of the squash in an even layer.
- Dollop a third of the ricotta all over the vegetables, then top with a handful of mozzarella, and a sprinkle of parmesan.
- Keep layering in this order until you have reached the top. End with the vegetables and then a layer of sauce, mozzarella and parmesan on top.
- Cover with foil and bake for 40 minutes, then uncover and bake for another 5-10 minutes.
- After you remove from the oven, let the lasagna sit for at least 10 minutes before cutting into it.
Tried this recipe?Let us know how it was!