1 medium eggplant sliced lengthwise
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 portobello mushroom, thinly sliced
1 zucchini, thinly sliced
1/2 red onion, thinly sliced
2 T. grapeseed oil
1 jar marinara (I like Whole Foods brand Italian Herb)
6 lasagna noodles (cooked according to package)
1 batch plant based ricotta cheese (use Minimalist Baker recipe – scroll all the way down for recipe)
Plant based parmesan cheese (use Minimalist Baker recipe)
Preheat oven to 400.
Toss the vegetables and mushroom with grapeseed oil. Add a sprinkle of salt and pepper. Spread out on a baking sheet lined with a Sil-Pat and roast 25 minutes.
Grease an 8×8 pan/dish with grapeseed oil.
Spread marinara sauce over the bottom of pan/dish. Layer lasagna noodles, then vegetables and mushrooms, then ricotta, then more sauce, more noodles, more veggies/mushrooms, more ricotta and more sauce. Sprinkle on plant based parmesan cheese. (If you like a thicker lasagna, you could add an additional layer of each)
Cover and bake 35-40 minutes. Let cool for about 30 minutes to allow lasagna to set. Garnish with fresh basil if desired.