- 1 T Grape Seed Oil
- 1 Butternut Squash (peeled & diced small. If Squash is very large use half)
- 3-4 Zucchini (small dice)
- 1 onion (small dice)
- Optional: 4-6 Vegan Italian Sausages (small dice)
- 3 Garlic Cloves (minced or zested)
- 2-3 26 Ounces San Marzano Crushed Tomatoes (or use your favorite Marinara Sauce) *See Chef's Notes
- 2 T Italian Seasoning
- 1/4 t Red Pepper Flakes
- Optional: Add fresh herbs; Basil, Parsley, & Rosemary
- Salt tt
- 1 Recipe of my Cashew Ricotta Cheeze (on a previous post)
- 16 Ounces Brown Rice Lasagna Noodles (cooked-if they are NOT NO BOIL Lasagna Noodles)
- 16 Ounce Vegan Mozzerella Cheeze
Preheat oven to 375*F
In a hot pan add oil, then add butternut squash, and sausages. Cook until edges are slightly golden, then add onion and zucchini, sauté for 3-5 minutes then add the garlic until aromatic (30-60 seconds). Add tomatoes, Italian seasoning, red pepper flakes, herbs and salt. At this point your house should smell so amazing. Allow sauce to simmer for at least 20 minutes to allow flavors to meld. Turn heat off after sauce has simmered.
Prepare your lasagna pan by placing about 1-1.5 cups of tomato sauce on the bottom. Then layer with lasagna noodles. Spread an even layer of cashew ricotta over noodles. Pour a good even layer of your veggie bolognese, then sparkle generously with vegan mozzarella. REPEAT steps by adding another layer of noodles and so forth. Leaving the next layer of mozzarella as your last.
Option: If you want less ricotta only do one layer in the center instead of 2. So after your first layer of noodles just pour veggie bolognese and continue with the above steps.
Place in oven and bake until cheese is melted or has slightly golden areas of cheese (around 45-60 minutes-If they are NO BOIL lasagna noodles follow cooking instructions according to the package). Once done remove from oven and allow to cool for AT LEAST 20 minutes. I know I know, it's so tempting but it will be so hot, as soon as you cut into it every layer will run from you and will be way too hot to enjoy. Once cooled I like to serve it by ladling a spoonful or two of warm tomato sauce on the plate then place your lasagna on top. It's not a must but gives it a nice Chefy touch.
CHEF'S NOTES: My lasagna pan is pretty big if you are using a smaller or medium size lasagna pan you can scale back but using an average marinara jar (24-32 ounces) you will need 2. I like to reserve a little for serving. When using as your first layer in the lasagna pan you can ladle out just the sauce with no veggies to give it a smooth even bottom.
*TT= To Taste *T= Tablespoon *t= teaspoon *C=Cup