November 2022

Vegetable Lasagna Paired with Great Frogs Powatinika

I don’t know about you, but Italian food is a favorite in our home. That warm marinara sauce with melted cheese and pasta, Yum! This vegetable version is the only one I make now, filling and very satisfying. Paired with Great Frogs Powatinika and warm crusty bread, making perfect companions!

Enjoy!

Ingredients

1 box lasagna noodles (gluten-free if needed)

7 cups marinara (your favorite jarred, can use homemade too)

1 1/2 cups ricotta

2 cups shredded mozarella

2 cups fresh spinach (measure packed)

4 cups veggies (mixed chopped, use fresh, chopped, sprinkled with dried basil, salt and drizzled with a little olive oil. Roast on parchment paper lined cooking sheet for about 10 min at 420 degrees )

1 cup vegan Parmesan cheese (Grateable)

Method

  • Preheat oven to 375 F/ 190 C.

  • Mix the ricotta and spinach in a bowl, set aside.

  • Cover the bottom of a 9 x 12 baking pan with 2 cups sauce.

  • Add 5 raw lasagna noodles.

  • Top with ricotta spinach mixture.

  • 1/2 of the shredded mozarella

  • Add 5 more raw lasagna noodles.

  • Top with 2 cups sauce.

  • Add 4 cups prepared roasted veggies.

  • other 1/2 of the mozarella

  • Sprinkle on 1/2 cup Parmesan.

  • Add 5 more raw lasagna noodles.

  • Top with 3 cups sauce, making sure to cover the noodles completely.

  • Finally, add 1/2 cup Parmesan on top.

  • Cover with foil and bake for 45 minutes. Check periodically to make sure top noodles are covered.

  • Take off the foil and bake 15 more minutes. You may need more time depending on what noodles you use. Let cool before cutting, 10 min or so.

Notes

  • The jarred sauce is used for convenience, feel free to make your own.

  • I used gluten free noodles, the no bake variety, turned out great!

  • It is easy to replace the cheese with plant based cheese if that is your preference


Credits: Adapted from recipe by Sophia DeSantis

Michelle AhlersComment