Kid-Friendly Vegan Vegetable Lasagna
Layers of tender lasagna noodles, savory tomato sauce, colorful vegetables, and creamy dairy-free cheese bake together into a comforting vegan vegetable lasagna kids will love helping make.
Ingredients
- 9 lasagna noodles
- 1 batch cauliflower "ricotta" or hummus
- 1 jar pasta sauce
- 1 cup fresh or frozen vegetables of choice
- 1-2 tablespoons nutritional yeast to taste
- 1 sprinkle vegan shredded mozzarella optional
Instructions
- Preheat oven to 350 degrees F.
- Cook lasagna noodles according to package and allow to cool.
- Add a light layer of sauce to a loaf pan.
- Place two lasagna noodles in the pan for your first layer.
- Use a spatula to add a layer of ricotta.
- Sprinkle half of the vegetables on top of the ricotta
- Drizzle some sauce over the layer and use a spatula to spread it over the entire layer, covering the noodles completely.
- Assemble two more layers in the same order.
- Top with the last three noodles and spread the rest of the sauce on top.
- Sprinkle nutritional yeast and/or vegan shredded mozzarella on top.
- Cover and bake for 35 to 40 minutes. Slice, serve and enjoy!
Notes
- Store in the fridge up to 5–7 days
- Freeze leftovers for grab-and-go meals