Veggie Stuffed Spelt Lasagna

Veggie. Lasagna. ‘Nuff said.

Veggie Stuffed Spelt Lasagna - serves 8

1 box spelt lasagna noodles (or other), cooked al dente
2 zucchini, sliced into 1/4″ rounds
2 summer squash, sliced into 1/4″ rounds
1 cup sliced mushrooms
1 eggplant, sliced into 1/4″ rounds
1 pkg frozen spinach - optional
tofu basil ricotta
1 jar of marinara sauce

Directions:
1. preheat oven 350 F
2. steam zucchini, squash and eggplant
3. if using spinach, cook in microwave (defrost) and press excess water
4. spoon a very thin layer of marinara sauce on the bottom of the glass dish
5. place 5 noodles side by side on the bottom
6. spread 1/2 of the tofu ricotta on the noodles
7. spoon marinara on top
8. place eggplant slices on top of tofu ricotta
9. place zucchini and squash on top of eggplant
10. place mushrooms on top of eggplant
11. place spinach on top of mushrooms
12. spoon more marinara on top
13. place remaining 5 noodles side-by-size on top
14. place remaining tofu ricotta on noodles
15. spoon remaining marinara on top of ricotta
16. bake uncovered 30-35 minutes

Holiday Veggie Lasagna: (a bigger version)
You’ll need:
2 boxes of noodles, 2 recipes worth of tofu ricotta, 1 eggplant, 3 zucchini, 3 yellow squash, 1 1/2 cup mushrooms, 2 pkgs frozen spinach and 2 jars of marinara.

Follow directions 1-8.
Then place sauce and ricotta on eggplant and then add 5 noodles on top. The add zucchini and squash. Add ricotta and sauce on top, then place 5 more noodles on top of that. Add spinach and mushrooms, top with ricotta and sauce and then add 5 more noodles. Top with remaining sauce and ricotta and bake 35 minutes.

Tagged as: Eggplant, Italian, Mushrooms, Pasta, Spelt, Spinach, Squash, Tofu, Zucchini