There has been a lot of experimentation before I settled on this recipe. I tried to make it vegan, but it really needs cheese to make it taste delicious. Enjoy!
Ingredients
No-cook lasagna noodles
Classico – Spicy Red Pepper spaghetti sauce (you can substitute, but a spicy red sauce is the best for this recipe)
16oz. Ricotta cheese
1/2 cup Parmesan cheese
1 cup Almond Milk
10 oz. frozen chopped spinach (thawed & drained)
2 tsp Italian seasoning
2 tbsp Olive oil
1 whole onion
3 cloves garlic
1 cup shredded carrots
1 yellow pepper
12 oz mushrooms
Directions
Preheat oven to 350 degrees
Combine the cheeses, almond mild, spinach, and italian seasoning in a separate bowl. Stir well to combine.
Cut the onions and pepper in long narrow strips. This will help hold the lasagna together after it is cooked.
Saute the vegetables in the olive oil and with the garlic to el dente. You can replace these vegetable selections with anything that is in season at the time.
Assemble the lasagna layers. Start with a small amount of sauce. 2nd is a layer of pasta. 3rd is 1/2 the cheese mixture and sauce. 4th is a layer of pasta. 5th is veggies and sauce. 6th is a layer of pasta. Top with last 1/2 of cheese mixture and more sauce.
Cover with aluminum foil that has been sprayed with non-stick cooking spray. Cook for about 40 minutes (less for a smaller size pan). Remove the foil and cook for 10 more minutes to give the top some color.
Remove the pan and allow to rest for 10 minutes. This is a good time to bake some garlic bread.