Before going plant-based, I used to make a killer veggie lasagna. I decided to give it a go now, substituting the cheese layers with a creamy bean sauce. It was actually really good, my 4 y.o. cleaned her plate and hubby gave it an enthusiastic thumbs up, which is saying a lot, because he doesn’t like when I try to modify something he used to love with cheese but without the cheese!!
For the veggies, you can really do any combination you like, just aim for about 5 lbs of veggies!
- 1 lb plum tomatoes, cut in 1/4 inch slices
- 2 lb zucchini and/or summer squash (can do 1 lb of each or all of one), cut in 1/4 inch slices
- 2 red (or yellow or orange) bell peppers, cut in 1-inch strips
- 2 green bell peppers, cut in 1-inch strips
- 1/2 lb mushrooms, sliced
- 1 tsp salt
- 1 tbsp olive oil (I never measure this…. just drizzle it on… so I probably use more)
- 3 cloves garlic, pressed
- 6 cups white beans cooked/canned (or 2 cups dry, cooked)
- 2 tsp oregano
- 1 tsp marjoram
- 1 Tbsp fresh basil or 1 tsp dried basil
- 1 tsp salt (LESS or NONE if your beans are salted)
- 1 Tbsp olive oil
- NOTE: You can skip the spices and just add a couple tablespoons of already prepared pesto, if you wish)
- 13 lasagna noodles
- About 1 1/2 jars pasta sauce of your choice
Preheat oven to 475 degrees. Put the chopped veggies, salt, olive oil and garlic on a baking pans and toss to fully distribute and coat. Bake for 30 minutes.
Combine all the bean sauce ingredients in a food processor and puree.
Bring a pot of water to boil and add lasagna noodles. Cook until nearly al dente. The extra lasagna noodle is in case you need it to fill in somewhere…
Reduce oven temperature to 400 degrees. In a lasagna pan, spread some sauce on the bottom, then place 3 lasagna noodles, followed by about 1 1/2 cups of bean sauce, about 3 cups of roasted veggies, and a thin layer of pasta sauce. Repeat: lasagna noodles, bean sauce, roasted veggies, pasta sauce; and again: lasagna noodles, bean sauce, roasted veggies (the rest), pasta sauce. Top with lasagna noodles, the remaining bean sauce (if any) and some pasta sauce. Bake for 30 minutes uncovered. Allow to cool a bit before cutting.