Veggie Stuffed Spelt Lasagna

Written by Lindsay Nixon

My family is Italian and lasagna plays a huge part in our diet and family tradition: Lasagna is served during the holidays and any time the whole family is together. I knew if I was ever going to convince my family that veganism wasn't for space aliens I'd need to make a delicious vegan lasagna... and now I have.

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Vegetable Lasagna Recipe

Servings: 8

Description:

Made with whole wheat pasta and filled with vetables and tofu, this vegan lasagna is more nutritionally sound than regular, fattening lasagna.

Chef's Note: You'll need to also prepare the tofu ricotta recipe for this lasagna. Get the recipe by visiting the "recipes" tab on the mavigation bar.

Ingredients:

1 package whole wheat lasagna noodles
2 whole zucchini, sliced
2 whole summer squash, sliced
1 cup cremini (brown) mushrooms, sliced
28 ounces marinara sauce
14 ounces spinach, frozen
1 whole eggplant, sliced
1 recipe tofu ricotta

Instructions:

Preheat oven to 350F. Cook pasta al dente according to packing instructions and immediately rinse with cold water then pat dry. Set pasta aside and lightly steam or blanche zucchini, squash and eggplant and prepare spinach according to packaging directions. Spoon a very thin layer of marinara sauce on the bottom of the square (9x9) glass casserole dish. Place 5 noodles side by side on the bottom. Spread 1/2 of the tofu ricotta on the noodles then spoon marinara on top. Place vegetables on top of ricotta. Then place mushrooms on top of the vegetables with spinach on top of mushrooms. Spoon more marinara on top of the vegetable and place remaining 5 noodles side-by-size over top. Then place remaining tofu ricotta on noodles and spoon remaining marinara on top of ricotta. Bake uncovered 30-35 minutes.

Posted on August 27, 2008