1 eggplant, sliced into rings
2 large zucchini, grated
2 large carrots, grated
1 red pepper, thinly sliced into strips
6 brown mushrooms, thinly sliced
2 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon thyme
1 teaspoon marjoram
cracked black pepper, to taste
3 large handfuls spinach
1 (16 ounce) jar pasta sauce
6 no-cook whole meal lasagna sheets (or use any lasagna sheets you have)
10 ounces pumpkin, steamed and sliced thinly, optional
8-12 sun dried tomatoes, sliced
1 recipe of your preferred vegan cheese sauce
1. Preheat oven to 350 degrees F. Place the eggplant in the oven and bake 20 minutes. Set aside when done. Saute the zucchini, carrot, mushroom and pepper until the veggies soften and they exude their juices. Add in the herbs and stir to make sure all the veggies are coated with the herbs.
2. Turn off the heat and add in the spinach. Put the lid on the saucepan so the spinach can wilt. Stir together when the spinach has wilted then set aside. Spread about 2 tablespoons of the pasta sauce on the bottom of your dish - so it will stop the sheets from sticking and burning to the bottom.
3. Now layer the lasagna in this order: 2 lasagna sheets, 2 tablespoons more pasta sauce, half of the veggie mixture - spread it out evenly, half of the grilled eggplant - if using sundried tomato and/or pumpkin you layer them on with the eggplant, enough pasta sauce to cover the vegetable layer thinly - about 1/3 of the jar, 1/4 of the cheesey sauce - spread evenly. Now repeat this process again. I only ever have 2 veggie layers - if your pan/dish is big enough - by all means have 3 or 4 layers!
4. Now place the final 2 lasagna sheets on top, and top with the final amount of cheesey sauce left. Loosely cover the pan with aluminum foil, and place into oven. After 30 minutes, take the foil off and allow to cook for a further 15 minutes.
The serve it up and enjoy the goodness that is vegan lasagna!
Source of recipe: I wrote this recipe.