Name: Daiya Cheesy Vegan Vegetable Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 box lasagna noodles (vegan-friendly); 1 jar marinara sauce; 1 zucchini, sliced thinly; 1 yellow squash, sliced thinly; 1 red bell pepper, sliced thinly; 1 yellow bell pepper, sliced thinly; 1 cup sliced mushrooms; 1 onion, diced; 2 garlic cloves, minced; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 2 cups Daiya vegan mozzarella cheese shreds

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant.
Add in the sliced zucchini, yellow squash, bell peppers, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes. Season with oregano, basil, salt, and pepper. Remove from heat and set aside.
In a separate pot, cook the lasagna noodles according to package instructions. Drain and set aside.
Start assembling the lasagna in a baking dish. Begin by spreading a layer of marinara sauce on the bottom of the dish.
Add a layer of cooked lasagna noodles on top of the sauce, followed by a layer of the sautéed vegetable mixture. Sprinkle Daiya vegan mozzarella cheese shreds over the veggies.
Repeat the layers until you reach the top of the baking dish, finishing with a layer of marinara sauce and Daiya cheese shreds on top.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the Daiya cheese is melted and bubbly.
Let the lasagna cool slightly before serving. Slice and enjoy.

Ingredients

Instructions

Nutrition Facts