This veggie lasagne is super easy and quick to put together. It does use a lot of sauce, so if it seems like you can get by with just one jar, go for it - I tend to like my lasagnes a little saucier! Slice up some eggplant and zucchini, chop up some mushrooms and you're halfway to a delicious dinner!
12 lasagne noodles - I use DeBoles Rice Lasagne Noodles
1-2 jars pasta sauce
1 cup mushrooms, chopped
1 eggplant, sliced as thinly as you can into rounds
2 zucchini, sliced as thinly as you can lengthwise
1 package vegan shredded cheese - I use Daiya Mozzarella Style Shreds
DeBoles Rice Lasagne Noodles
I used DeBoles brand rice lasagne noodles in this recipe. They are no bake and are vegan and gluten free and taste just as good as regular lasagne noodles. Look in your grocery store’s health food aisle or in the gluten free section.
Daiya Mozzarella Style Shreds
This recipe uses Daiya brand shredded vegan mozzarella cheese. Generally speaking, I don't like to use 'fake' cheeses or meat replacements. They usually don't taste very good, nor are they nutritionally good for you - most are so processed its just better to omit them altogether. I like Daiya in some cases, like this recipe, because it creates a great creamy consistency and flavor. Daiya uses all non-GMO ingredients and naturally occurring ingredients in their products - they do not add any artificial colors or flavors and are also cholesterol and trans fat free. They are very open about their company and products and you can read more about them by clicking here.
Slice up the mushrooms, eggplant, and zucchini and layer the lasagne in a large casserole dish in this order:
- Spread a thin layer of pasta sauce over the bottom
- 3-4 lasagne noodles
- Eggplant slices
- Zucchini slices
- Vegan shredded cheese
- Pasta sauce
Repeat as many times as needed to fill the casserole dish.
Bake at 400 degrees, covered, for 45 minutes. Uncover, then bake another 15 minutes. Allow 15 minutes to rest before serving.