Créé avec l’IA

Vegan Eggplant Lasagna

Name: Vegan Eggplant Lasagna
Total time: 60 min
Ingredients: 12 lasagna noodles; 2 cups marinara sauce; 1 cup vegan ricotta cheese; 2 cups eggplant; 1 cup mushrooms; 1 cup zucchini; 1 cup bell peppers; 1 cup vegan mozzarella cheese; 2 cloves garlic; 1 tablespoon olive oil; 1 teaspoon red pepper flakes; 1 teaspoon Italian seasoning

60 min 418 kcal par portion Moyen

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Ingrédients

4 Portions

lasagna noodles12 pieces
marinara sauce2 cups
vegan ricotta cheese1 cup
eggplant2 cups
mushrooms1 cup
zucchini1 cup
bell peppers1 cup
vegan mozzarella cheese1 cup
garlic2 cloves
olive oil1 tablespoon
red pepper flakes1 teaspoon
Italian seasoning1 teaspoon

Instructions

1
Preheat your oven to 375°F (190°C).
2
Cook the lasagna noodles according to the package instructions. Drain and set aside.
3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
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
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
6
Place a layer of lasagna noodles over the sauce.
7
Spread a layer of the cooked vegetables over the noodles.
8
Add dollops of vegan ricotta cheese over the vegetables.
9
Repeat layers (sauce, noodles, vegetables, ricotta) until all ingredients are used, ending with a layer of marinara sauce on top.

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