A sauce full of fresh veggies and a layer of rich and creamy ricotta cheese; it doesn’t get much better than this! This lasagna is truly amazing and would make an excellent potluck dish to share with vegans and non-vegans alike! The best part is, like many of my recipes, it’s also very healthy due to the large amount of vegetables that go into the sauce.
To start, prepare a double batch of my almond ricotta cheese recipe! Let the ricotta rest in the fridge while you prepare the rest of the lasagna.
Next, start chopping all the veggies for the sauce. You can cut them into any sized pieces you want. Sometimes I like a chunky, rustic sauce; other times I like to mince the veggies to have a more delicate texture.
Once the veggies are chopped, place them into a large pan on medium heat and start cooking them down. If they start to stick, you can add a splash of water or olive oil to the pan.
Let the veggies cook down and release their water content; this will take about 12-15 minutes. After the veggies are cooked down and there is very little (or no) water in the pan, add your tomato puree and dry basil, oregano, salt and pepper.
Lower the heat and let the sauce simmer while you prepare the remaining components for the lasagna.
If you need to precook your lasagna noodles do so now, following package directions. You will also need to blanch the spinach. To do this, bring a pot of water to a boil, add the spinach, let it cook for 2-3 minutes (until it has wilted down), then take it out of the water. Strain away any excess water from the spinach.
Slice the fresh basil. Add ¾ of it to the sauce and stir to combine. The remaining ¼ will be used for the top of the lasagna.
Slice the tomatoes for the top of the lasagna. Preheat the oven to 350oF.
Now you are ready to assemble into a 9×13 baking tray.
- Start with a very thin layer of tomato sauce
- 3 noodles
- 1/3 of the remaining sauce
- Ricotta (it’s helpful to flatten out pieces in your hand then place them onto the spinach)
- 5 noodles
- ½ of the remaining sauce
- 3 noodles
- The rest of the sauce
- Sliced tomato and fresh basil
Bake for 20 minutes, until the sauce is bubbling around the edges. If you used noodles that cook in the oven, read the package directions to find out how long they need to bake for. Enjoy!
- Double batch of almond ricotta
- 11 lasagna noodles
- 6 C fresh spinach
- 1 large onion, diced (about 1 ½ C)
- 1 large bell pepper, diced (about 1 ¾ C)
- 4 cloves garlic, minced
- 1 large zucchini, diced (about 2 ½ C)
- 3 C chopped mushrooms
- 2 tsp dry basil
- 1 tsp dry oregano
- ½ tsp salt, or to taste
- Black pepper to taste
- ½ C fresh basil, sliced
- 2 tomatoes, sliced thinly
- Prepare a double batch of my almond ricotta cheese. Let sit in fridge.
- Chop all the veggies into any sized pieces you like. Place them into a large pan on medium heat and cook until little or no water remains, about 12-15 min. Add a splash of water or olive oil to the pan to prevent sticking if needed.
- Add your tomato puree and dry basil, oregano, salt and pepper. Lower the heat and let the sauce simmer.
- Cook noodles if needed according to package directions.
- Bring a pot of water to a boil, submerge the spinach in the water and cook for 2-3 min or until wilted. Take spinach out and drain away excess water.
- Slice the fresh basil and add ¾ of it to the sauce.
- Slice the tomatoes.
- Preheat the oven to 350oF.
- Assemble into a 9x13 baking tray. See layer order above.
- Bake for 20 minutes if the noodles are precooked. Otherwise, bake the length of time needed to cook the noodles, according to the package directions.