Ingredients
2 zucchini
2 yellow squash
½ yellow onion
1 red bell pepper
1 tbs minced garlic
1 - 2 tbs olive oil
½ tsp crushed red pepper
Salt (to taste)
Black pepper (to taste)
1 16 oz pack of no boil Lasagna pasta
1 24 oz bottle Roasted garlic red sauce
1 tbs Fresh Basil, chopped
7 oz Vegan shredded mozzarella
Vegan Ricotta:
2 cups almond flour
¾ cup water
2 tbs lemon juice
1 tbs nutritional yeast
1 tap salt
⅛ garlic powder
Directions
Step 1
Cut the zucchini and yellow squash into small chunks. Dice the red bell pepper and yellow onion.
Step 2
Add olive oil to a pan on medium heat. Add onion and Saute until translucent. Season to taste with salt and pepper. Add in minced garlic, crushed red pepper and mix until well incorporated and garlic is fragrant.
Step 3
Add in zucchini, squash, red bell pepper and toss into everything is well incorporated. Season to taste with salt and cook for 7 mins.
Step 4
Pour in roasted garlic red sauce. Season to taste with salt and pepper, add in fresh basil and mix thoroughly. Simmer for 5-7 mins.
Step 5
Make the vegan ricotta cheese by adding all ingredients to a blender and blend until smooth.
Vegan Ricotta:
2 cups almond flour
¾ cup water
⅛ garlic powder
1 tbs nutritional yeast
2 tbs lemon juice
1 tap salt
Step 6
Lightly oil and 9x9 pan. Add ingredients in this order: light layer of Sauce, Lasagna pasta, layer of vegan ricotta, vegan mozzarella, another layer of Sauce, pasta, Ricotta, mozzarella, sauce, lasagna pasta, sauce and mozzarella.
Step 7
Cover with foil and bake at 400F for 20 mins. Uncover and bake for an additional 15 mins.
Step 8
Let rest for 15 mins, serve and enjoy!
