Vegan Vegetable Lasagna
3 cups fresh broccoli, steamed and crumbled
1/2 cup of shredded carrots
1 small onion (or more if you prefer a heavier onion taste - diced and sautéed in olive oil
2 cups fresh spinach leaves
1 small jar artichoke hearts, crumbled (squish them between your fingers)
12 oz vegan mozzarella style cheese, shredded
vegan parmesan-style cheese
1 box lasagna noodles (cook 9 noodles to make 3 layers)
1 jar spaghetti sauce
Preheat oven to 350 degrees F.
Boil noodles and prepare all vegetable and cheese as noted above. Once everything is prepared, assemble the lasagna in a 9x13 baking dish in the following order:
1st spread a layer of sauce over the bottom of the pan to prevent sticking. - noodles- sauce- carrots- onions- artichokes- broccoli- spinach leaves (single layer)- mozzarella- parmesan (about a handful)- noodles- sauce- etc......
Place on a cookie sheet, in case it drips over, and place in preheated oven for 30 minutes.
*This was my first time to ever write this recipe down. I always just eye-ball it. Feel free to change the amounts to fit your liking.*