I just felt like eating lasagna. I love lasagna. If I had a decent vegan food store near me this meal could have been vegan. In the absence of one, it this is mostly vegan lasagna. I used vegan mozzarella cheese but there was no vegan ricotta or cottage cheese available so I used regular cottage cheese.
- 1 package oven ready noodles
- 2 cups Ricotta or cottage cheese
- 1 package vegan mozzarella cheese
- 8 oz mushrooms sliced
- 1 zuchinni peeled into a pile
- 16 oz sauce homemade or otherwise
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Heat oven to 425 degrees.
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In a 9” x 11” casserole dish layer: sauce, noodles, cottage cheese, mushrooms, noodles, sauce, zucchini, sauce.
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Bake for 45-50 minutes, then add cheese and bake 10-15 minutes longer.
Oven ready noodles make this meal easy to assemble. After the lasagna is in make your salad. In the last 10-15 minutes prepare to put your garlic bread in the oven. Use pre-made garlic bread or make your own by buttering italian bread slices with vegan butter, then sprinkle the slices with garlic salt, pepper, and salt. Swipe a butter knife over it several times then toast in the oven until it reaches the desired level of crispness.