Vegan Lasagna Recipe with Roasted Veggies & Garlic Herb Ricotta

The rich flavor of oven roasted vegetables, combined with my garlic herb tofu ricotta and some tangy sweet marinara. This gluten-free, vegan lasagna recipe is elegant, delicious, and perfect for the entire family!

12 Tinkyada Brown Rice Lasagna Sheets , or any lasagna sheets
Garlic Basil Vegan Ricotta
26 oz. Marinara Sauce , or more
balsamic vinegar , for garnish
fresh basil , finely chopped (for garnish)
olive oil
freshly ground black pepper
For the Roasted Veggies:
20 cremini mushrooms , sliced
2 green bell peppers , thinly sliced and halved
2 red bell pepper , thinly sliced and halved
1 medium-large onion , thinly sliced and quartered
For the Italian Breadcrumbs:
1 1/4 cups plain breadcrumbs , or gluten-free breadcrumbs
2/3 teasp salt
1/4 teasp onion powder
1/3 teasp garlic powder
1/3 teasp italian seasoning , or just dried oregano

To Prepare Roasted Veggies:
Pre-heat the oven 450 degrees. Line a baking tray with parchment paper.
Combine all the sliced veggies (mushrooms, bell peppers, onions) in a mixing bowl. Toss with 2-3 teasp olive oil and season with salt.
Add the veggies onto the lined baking tray and spread out evenly.
Bake in the oven for 15-25 minutes until the veggies are roasted and just slightly charred (be careful not to burn them). You may need to toss the veggies once in between to keep from burning. Once they are done, remove and set aside.

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