Vegetable Lasagna with Vegan Cheese
Vegetable lasagna with vegan cheese is a perfect alternative to classic lasagna. Fresh vegetables, rich tomato sauce and vegan cheese harmonize perfectly, while the dish is a lighter and healthier version of the traditional recipe. One of the best-known dishes of Italian cuisine in a modern, plant-based coat impresses everyone, whether it's a family lunch or a gathering of friends. The flurry of flavors and the harmonious harmony of the layers are evident in every bite.
Ingredients for this recipe
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Preparation Steps
1
Wash the vegetables. Slice the zucchini and eggplant into thin rounds, and cut the bell peppers into strips.
2
Heat the olive oil in a skillet over medium heat. Sauté the vegetables for 5-7 minutes, or until slightly softened. Stir in the spinach and cook until wilted.
3
In another saucepan, warm the tomato sauce with the crushed garlic. Season with salt, pepper, and fresh basil.
4
Spread a layer of tomato sauce on the bottom of a baking dish, then top with a layer of lasagna sheets. Layer the sautéed vegetables and tomato sauce, then sprinkle with vegan cheese. Repeat until all ingredients are used.
5
Finish with a final layer of tomato sauce and vegan cheese. Cover the dish with aluminum foil.
6
Bake in a preheated oven at 350°F (180°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
7
Let the lasagna cool for 5-10 minutes before slicing and serving. Garnish with fresh basil.
