vegan / gluten free option

Sometimes we just need to toot our own horn, especially when your vegetable lasagna turns out FRICKIN AMAZING, and it contains so many yummy veggies and ingredients that are good for you. You have to RUN to your kitchen and make this STAT!


serves 8 to 10


1 tb olive oil

1 onion, diced

2 carrots, diced

1 zucchini, diced

1 yellow squash, diced

8 oz. mushrooms, chopped

1/2 tsp oregano

1 small bunch basil, roughly chopped

1 jar (25 – 28 oz.) marinara/pasta sauce

12 lasagna noodles (approx.), regular or no-boil

2 packages Kite Hill Foods dairy free ricotta cheese

salt & pepper

nutritional yeast for topping (optional)



Preheat oven to 375. Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first. In a large skillet, heat oil over medium heat, add onion and saute for about 5 minutes. Add carrots and cook another 3 minutes. Add zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt, continue to saute for another 2 minutes. We don’t need to saute the zucchini, squash and mushrooms too much, we want their juices to fully release while baking. Remove from heat. Mix together the ricotta and basil, mix well. Using a large rectangular baking dish (9 x 12) place about 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce. Cover with lid or foil. Bake for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes. Add a sprinkle of nutritional yeast and eat.




fave vegetable lasagne by kalejunkie