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For sauce sauté 2 cloves of chopped garlic and 1/2 tsp red pepper flakes in 1 tbsp of olive oil.
then add tomato paste, diced tomatoes, salt, and water.
Bring to a simmer for 10-15 minutes. After about 15 minutes, add chopped basil leaves.
For vegetable filling sauté 4 cloves of chopped garlic, onion and 1/2 tsp of red pepper flakes in 1 tbsp of olive oil oil.
Add chopped vegetables (Swiss chard, red pepper and zucchini), and season with salt and pepper.
Start with a layer of sauce in the bottom of a pan and add 1 layer of uncooked lasagna noodles (try not to overlap), 1 layer of vegetables, and 1 layer of cheese.
Continue layering until all ingredients are used (sauce, noodles, vegetables and cheese). Top with a final layer of cheese.
Tent dish with foil and bake at 375 F for 45 minutes.
Uncover and bake for an additional 20 minutes. To achieve an extra brown/crispy top, broil for 5 minutes. Let cool and enjoy!
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.