More Great Recipes: Main Dish | Vegan | Vegetarian

Vegetarian Lasagna

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Why I Love This Recipe

Submitted by Carol Alper

Omit cheese for vegan lasagna

Ingredients You'll Need

1 jar Marinara sauce
1 package lasagna noodles (I like to use whole wheat)
1/2 package mushrooms, cleaned and sliced (Sauté if desired)
1/2 package spinach (fresh or frozen—thawed—I don’t cook first)
1 sweet potato, roasted until nearly soft, and sliced (peel if desired—I use the skin)
1 small jar roasted red peppers (or roast a fresh one or two while you do the sweet potato)
1 pound ricotta
1 package mozzarella (sliced or buy it shredded)


While the pasta cooks (follow package directions) prep all the other ingredients.

In a lasagna pan, layer all the ingredients. I begin with a layer of sauce and then a layer of pasta. Then I use all of one vegetable per layer, with pasta and sauce between each and a few cheese layers until it’s used up, but save some mozzarella for the top, ending with pasta, sauce, and mozzarella. Sometimes I need another jar of sauce.

Bake at 350 for about an hour or until it’s nice and bubbly.

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