Vegan Pesto Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

3. 3

   In a large mixing bowl, combine the vegan ricotta, garlic powder, black pepper, and lemon zest. Mix well.

4. 4

   Lightly grease a baking dish with olive oil.

5. 5

   Spread a thin layer of basil pesto on the bottom of the baking dish.

6. 6

   Place three lasagna noodles over the pesto.

7. 7

   Spread half of the ricotta mixture over the noodles.

8. 8

   Add half of the cherry tomatoes, artichoke hearts, and spinach over the ricotta layer.

9. 9

   Drizzle a layer of basil pesto over the vegetables.

10. 10

    Repeat the layers: noodles, ricotta mixture, vegetables, and pesto.

11. 11

    Top with the remaining three lasagna noodles and spread the remaining pesto on top.

12. 12

    Cover the dish with aluminum foil and bake for 25 minutes.

13. 13

    Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden.

14. 14

    Let the lasagna cool for a few minutes before slicing and serving.