Vegan Eggplant Lasagna

Instructions

1. 1

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

2. 2

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

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

4. 4

   Add the diced eggplant, mushrooms, zucchini, and bell peppers to the skillet. Cook until the vegetables are tender, about 7-10 minutes. Season with red pepper flakes and Italian seasoning.

5. 5

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

6. 6

   Place a layer of lasagna noodles over the sauce.

7. 7

   Spread a layer of the cooked vegetables over the noodles.

8. 8

   Add dollops of vegan ricotta cheese over the vegetables.

9. 9

   Repeat layers (sauce, noodles, vegetables, ricotta) until all ingredients are used, ending with a layer of marinara sauce on top.

10. 10

    Sprinkle the vegan mozzarella cheese evenly over the top layer of sauce.

11. 11

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

12. 12

    Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

13. 13

    Let the lasagna cool for 10 minutes before serving. Enjoy your Vegan Eggplant Lasagna!