Plant-Based Roasted Vegetable Lasagna

Ingredients

• 1 package Cappello’s Lasagna Sheets
• 1 medium eggplant, sliced
• 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
• Salt and freshly ground black pepper
• ¼ cup extra virgin olive oil
• 3 ½  cups marinara sauce (such as Rao’s)
• 16 ounces vegan ricotta
• 1/2 cup shredded vegan Parmesan-style cheese
• Fresh parsley (to garnish) 

Instructions

• Preheat oven to 400ºF.
• Toss the eggplant, bell peppers, mushroom, zucchini, and red onion in a large bowl with 1/4 cup olive oil and a generous sprinkle of salt and pepper.
• Place vegetables on a large rimmed baking sheet lined with parchment paper and roast 25-30 minutes. Remove from oven.
• Grease an 8 x 8-inch baking pan with olive oil. Spread ¼ cup pasta sauce evenly over the bottom of the pan.
• Layer 3 lasagna sheets, 1/3 of the roasted vegetables, 1/3 of the ricotta, and 1/4 cup sauce. Repeat three times and pour the remaining sauce on top and sprinkle with the vegan Parmesan-style cheese.
• Cover the pan and bake 35-40 minutes. Remove the pan from the oven and let cool for about an hour to set. Sprinkle with additional Parmesan cheese and garnish with fresh parsley, as desired.

Additional Info

• Serves: 6
• Prep time: 20 minutes
• Total time: 1 hr. 30 minutes