Rob's World Famous Plant Based Vegetable Lasagna

Discover a delightful plant-based vegetable lasagna that's both hearty and healthy. Packed with layers of rich marinara, creamy ricotta, and a medley of sautéed vegetables, this lasagna is perfect for a satisfying meal. The mozzarella adds a cheesy, gooey finish. Easy to make and even easier to enjoy, this lasagna is a great choice for a comforting, plant-based dinner.

Ingredients:

• 12 lasagna noodles
• 2 cups marinara sauce
• 1 cup ricotta (store-bought or homemade)
• 1 cup shredded mozzarella
• 1 zucchini, sliced
• 1 yellow bell pepper, diced
• 1 cup mushrooms, sliced
• 1 cup spinach
• 1 cup chopped tomatoes
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add zucchini, bell pepper, mushrooms, and tomatoes. Cook until vegetables are tender.
4. Add spinach and cook until wilted. Season with basil, oregano, salt, and pepper.
5. In a baking dish, spread a layer of marinara sauce. Place a layer of lasagna noodles over the sauce.
6. Spread a layer of ricotta over the noodles, followed by a layer of the sautéed vegetables. Sprinkle with mozzarella.
7. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and mozzarella on top.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Let the lasagna cool for a few minutes before serving.