Delicious Veggie Lasagna
Ingredients Veggie Sauce
1 zucchini, sliced into quarters 1 yellow summer squash, sliced into quarters 1/2 large onion, chopped 1 green bell pepper, chopped 1 small eggplant or 1/2 a large, chopped 2 cans crushed tomatoes 1 large carrot 1/2 cup veg broth
Seasonings/Spices 1 tbsp dry basil 2 tbsp dried parsley 2 tsp italian seasoning 2 tbsp onion powder 2 tbsp garlic powder
1 tbsp paprika 3 tbsp nutritional yeast pinch of chili pepper flakes Salt and pepper to taste 3 tbsp olive oil for sauteing 1 tsp sugar
Beshemel Sauce 1/4 cup non dairy butter 1/4 cup all purpose flour 2 tbsp nutritional yeast 1 (10 oz) of frozen spinach, squeeze drained (to remove excess water) 2 cups unsweetend almond milk 1/2 tsp onion powder 1/2 tsp garlic powder salt and pepper to taste
Extras 1 package of oven ready lasagna noodles, egg free Shredded non dairy cheese for sprinkling, optional
Instructions Preheat oven to 350F.
Veggie Sauce In a large pot, add olive oil, onion, bell pepper, and carrot. Saute on medium high heat until the onions and peppers become tender. Add a pinch of salt and pepper to this layer for added flavor.
Add in the zucchini, yellow sqaush, eggplant, crushed tomatoes and seasonings/spices.
Stir, bring to a simmer, cover and cook on low heat for 35-40 minutes.
While the sauce is cooking, work on the besemel sauce. In a medium sauce pan on medium high heat, add in the butter and stir until melted. Add in the flour and stir into the butter.
At this point the mix will look clumpy, and that is completely normal. Cook for 2 minutes, than slowly whisk in milk. Being careful to whisk in a little at a time and continue to whisk to prevent any clumping.
Once the beshemel sauce is whisked smooth, add in the nutrional yeast, onion powder, garlic powder, and salt and pepper to taste. Mix well and cook for an additional 2 minutes.
Add the drained frozen spinach and stir into mixture, cook until heated through. This should take about 1 minute. Remove from heat.
Start to assemble the lasagna, using a 9x13 baking dish.
Pour a laddle full of veggie sauce onto the bottom of the dish and spread, *add a layer of oven ready lasagna noodles over that, followed by another layer of veggie sauce (spread), top that off with a layer of the spinach beshamel sauce*. Repeat from (*) more time.
Sprinkle on some non dairy cheese over top if you wish, and bake for 30-35 minutes or until the noodles are tender.
Allow the lasagna to set for at least 10 minutes before cutting in for better results, serve and ENJOY!