Lasagna with Roasted Vegetables & Nutty Cow Ricotta Cheese
Author: 
Recipe type: Entree
Serves: 6
 
Lasagna with Roasted Vegetables & Vegan Ricotta Cheese
Ingredients
  • 1 medium eggplant, cut in slices about ⅓ inch thick
  • salt to taste
  • 3 tablespoons extra virgin olive oil
  • 15 white mushrooms, cut in thick slices
  • 1 large carrot, cut in ½ inch dice
  • 1 teaspoon of fresh thyme leaves
  • 1½ cups marinara sauce
  • 8 ounces no-boil Delallo Organic whole wheat lasagna
  • 8 ounces Nutty Cow ricotta cheese (available soon)
  • 1 bunch fresh spinach or 6 ounces frozen, cooked and chopped
  • salt & pepper to taste
  • pinch of dried basil
Instructions
  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with parchment.
  3. Place the eggplant slices on the baking sheet and sprinkle with salt. Let it sit for ten minutes, pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil.
  4. Place back on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 12 minutes.
  5. Remove from the oven and flip the eggplant slices over.
  6. Return to the oven for another 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
  7. Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper.
  8. Place on the a parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender.
  9. Remove from oven.
  10. Mix the vegan ricotta cheese with the chopped, cooked spinach, basil and salt and pepper to taste.
  11. Lightly oil a rectangular baking pan.
  12. Stir the mushrooms and carrots into one cup of the marinara sauce or more if needed. Spread a a small amount of marinara over the bottom of a baking pan. Top with a layer of lasagna noodles.
  13. Top the noodles with a spoonful of carrot/mushroom sauce, then a layer of eggplant slices.
  14. Top with lasagna noodles to cover.
  15. Spread the ricotta mixture on top of the noodles and additional layer of eggplant slices.
  16. Add another layer of noodles.
  17. Spread the remaining carrot & mushroom sauce over the top.
  18. Bake covered tightly for 30-40 minutes at 370 degrees until the noodles are tender and the mixture is bubbling.
  19. Remove from heat and allow to sit for 5 minutes before serving.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/?p=36685