2 tablespoons of vegetable broth plus ⅔ cup divided
3 garlic cloves, thinly sliced
½ teaspoon salt
¼ fresh ground black pepper
12 lasagna noodles
½ cup vegan ricotta cheese
⅔ cup fresh basil, chopped (& some for garnish)
Instructions
Fill a large non-stick skillet with water half way up. Bring to boil and add asparagus. Cook for 3-5 minutes making sure you don't overcook and it still has a bite. Remove from simmering water.
Add spinach and blanch for one minute. Set aside.
Heat a non-stick small grill pan. When it is very hot add the zucchini and grill on each side for one minute or two. Just until it has some good grill marks. (Or you can just blanch or eat raw if you don't want to go through the trouble of grilling.)
Pour out the water in the large non-stick skillet, wipe dry and heat the 2 tablespoons of vegetable broth. Add the garlic and cook until soft about 1-2 minutes. Add 2 cups tomatoes and ½ teaspoon salt and ¼ teaspoon pepper. Cook until soft. About 5 minutes. Add vegetable stock. Simmer about 1-2 minutes. Add remaining cup of tomatoes and cook until warm, another 2 minutes.
Meanwhile, bring a large pot of water to a boil. Cook lasagna according to package instructions until it is al dente. Drain
Toss pasta in skillet to coat. Stir in the basil, reserving some for garnish.
Divide pasta among 4 plates. Add a teaspoon or two of ricotta and some spinach leaves onto each lasagna sheet. Roll up each lasagna sheet. Top each plate evenly with the asparagus, zucchini and cherry tomato mixture. Sprinkle each plate with fresh basil and fresh ground black pepper. Serve. Don't worry if it cools down, this dish tastes great at room temperature.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/nobakelasagna/