The rich flavor of oven roasted vegetables, combined with my garlic herb tofu ricotta and some tangy sweet marinara. This gluten-free, vegan lasagna recipe is elegant, delicious, and perfect for the…
Ingredients
- 12 Tinkyada Brown Rice Lasagna Sheets , or any lasagna sheets
- Garlic Basil Vegan Ricotta
- 26 oz. Marinara Sauce , or more
- balsamic vinegar , for garnish
- fresh basil , finely chopped (for garnish)
- olive oil
- freshly ground black pepper
- salt
For the Roasted Veggies:
- 20 cremini mushrooms , sliced
- 2 green bell peppers , thinly sliced and halved
- 2 red bell pepper , thinly sliced and halved
- 1 medium-large onion , thinly sliced and quartered
For the Italian Breadcrumbs:
- 1 1/4 cups plain breadcrumbs , or gluten-free breadcrumbs
- 2/3 teasp salt
- 1/4 teasp onion powder
- 1/3 teasp garlic powder
- 1/3 teasp italian seasoning , or just dried oregano
Instructions
To Prepare Roasted Veggies:
- Pre-heat the oven 450 degrees. Line a baking tray with parchment paper.
- Combine all the sliced veggies (mushrooms, bell peppers, onions) in a mixing bowl. Toss with 2-3 teasp olive oil and season with salt.
- Add the veggies onto the lined baking tray and spread out evenly.