Vegetable Lasagna

Serves 6-8

basil

Delicious!

 Ingredients:

• Fat free ricotta cheese (Miceli's brand is amazing!)
• 2 tubs of (3 cheese blend parmesan - 365 brand Whole Foods)
• 1-2 jars of pasta sauce (Rao's homemade brand is my favorite)
• 1 yellow squash, diced
• 2 zucchini, diced
• 1 sweet onion, diced
• 2 cups Cremini mushrooms, sliced
• lasagna pasta sheets (fresh)
• extra virgin olive oil
• basil (hand-torn)

Method:

1. Use your biggest pot, add 2 tablespoons of olive oil and sauté the sweet onion, zucchini and yellow squash for 4-5 minutes or until vegetables begin to soften.
2. Preheat Oven to 350 degrees F.
3. In a bowl, mix the fat free ricotta cheese with the parmesan.  Save a handful of parmesan for later, as topping.
4. Layer in pyrex pan as follows:  pasta sauce, fresh pasta sheet, cheese blend, cooked vegetables.  Repeat 2 to 3 times as ingredients allow.  On the final layer, place hand torn basil on top of the cheese blend before putting down final layer of vegetables and sheet pasta.
5. Bake in Oven for 40 minutes.  Then take out of the oven and sprinkle a handful of parmesan cheese on top and bake for another 2-3 minutes.
6. Enjoy with homemade garlic bread!

Garlic Bread

1. Drizzle extra virgin olive oil on top of any fresh bread (we like french baguette).
2. Bake for 350 degrees F for 3-4 minutes.
3. Using a fresh peeled garlic clove, rub onto bread.  Then spread some vegan butter on top and enjoy!