This Roasted Vegetable Lasagna is the perfect end of summer dinner. Filled with roasted veggies, vegan ricotta & feta, marinara and noodles!
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FOR THE ROASTED VEGGIES
▢1 pound zucchini unpeeled and cubed
▢1 shallot sliced
▢1 pound cherry tomatoes
▢2 tablespoons olive oil
▢salt & pepper
▢2 cloves garlic minced
FOR THE RICOTTA
▢1 block extra firm tofu drained and pressed
▢1 lemon juiced
▢2 cloves garlic peeled
▢10 large basil leaves
▢1 tablespoon olive oil
▢salt & pepper to taste
▢8 ounces frozen spinach thawed and drained
FOR THE LASAGNA
▢12 lasagna noodles I used no-cook
▢1 28-ounce jar marinara sauce
▢7 ounces vegan feta crumbled
▢vegan parmesan
▢basil for serving

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Blender: [ Ссылка ]
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Jars: [ Ссылка ]
Speckled Bowl: [ Ссылка ]
Mixing Bowls: [ Ссылка ]
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EMAIL ME: Rene@thissavoryvegan.com

music by Dyalla Swain [ Ссылка ]

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