Mediterranean Vegan Lasagna

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Ingredients

8 servings

Freezer Containers

Supplies

Directions

Cook lasagna noodles to al dente, according to package directions. Heat olive oil in a skillet. Saute garlic, onion, zucchini, and red pepper until onions are translucent, about 7-8 minutes. Add salt, pepper, and basil. Stir to combine. Pour enough marinara sauce to cover the bottom of each pan. Place one layer of lasagna noodles on the bottom of each pan. Divide half of the vegetable mixture, followed by half of the spinach, and half of the cheese among pans. Pour half of remaining sauce on top. Repeat layers again and top with remaining lasagna noodles, pesto, and remaining cheese. Bake at 350F for 50-60 minutes.

Freezing Directions

Cook lasagna noodles to al dente, according to package directions. Heat olive oil in a skillet. Saute garlic, onion, zucchini, and red pepper until onions are translucent, about 7-8 minutes. Add salt, pepper, and basil. Stir to combine. Pour enough marinara sauce to cover the bottom of each pan. Place one layer of lasagna noodles on the bottom of each pan. Divide half of the vegetable mixture, followed by half of the spinach, and half of the cheese among pans. Pour half of remaining sauce on top. Repeat layers again and top with remaining lasagna noodles, pesto, and remaining cheese. Cover with foil, label, and freeze.

Serving Day Directions

Bake at 350F for 50-60 minutes.

Nutritional Information

Not Available

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About This Recipe

Sunny and fresh this Mediterranean Vegan Lasagna takes inspiration from the familiar flavors of Southern Italy, Greece and Spain.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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