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VEGAN LASAGNA WITH PUTTANESCA SAUCE



Ingredients:

  • 4 red or yellow bell peppers (about ¾ pound)
  • 4 large zucchini (1½ pounds), sliced on a diagonal about ¼-inch thick
  • 1 large Italian eggplant (about 1 pound), sliced into ¼-inch-thick rounds
  • 1 large onion (about ½ pound), sliced into ¼-inch-thick rounds
  • ¼ cup extra-virgin olive oil, plus more for coating the grill pan
  • 6 large fresh basil leaves, chopped
  • 3 fresh thyme sprigs, leaves stripped from the stems and chopped
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • Kosher salt and freshly ground black pepper
  • Herb Ricotta (recipe follows)
  • 2 cups Basil Pesto (recipe follows)
  • Puttanesca Sauce (recipe follows)
  • 1 pound lasagna noodles, cooked in boiling salted water just until al dente, drained, and rinsed (I use gluten-free)
  • 10 ounces soy mozzarella, preferably Follow Your Heart Vegan Gourmet, shredded (4 cups)

For full instructions you can go to : https://inourishgently.com

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