Vegan Lasagna Recipe with Roasted Veggies & Garlic Herb Ricotta

The rich flavor of oven roasted vegetables, combined with my garlic herb tofu ricotta and some tangy sweet marinara. This gluten-free, vegan lasagna recipe is elegant, delicious, and perfect for the entire family!

Ingredients

• 12 Tinkyada Brown Rice Lasagna Sheets , or any lasagna sheets
• Garlic Basil Vegan Ricotta
• 26 oz. Marinara Sauce , or more
• balsamic vinegar , for garnish
• fresh basil , finely chopped (for garnish)
• olive oil
• freshly ground black pepper
• salt

For the Roasted Veggies:

• 20 cremini mushrooms , sliced
• 2 green bell peppers , thinly sliced and halved
• 2 red bell pepper , thinly sliced and halved
• 1 medium-large onion , thinly sliced and quartered

For the Italian Breadcrumbs:

• 1 1/4 cups plain breadcrumbs , or gluten-free breadcrumbs
• 2/3 teasp salt
• 1/4 teasp onion powder
• 1/3 teasp garlic powder
• 1/3 teasp italian seasoning , or just dried oregano

Instructions

To Prepare Roasted Veggies:

1. Pre-heat the oven 450 degrees. Line a baking tray with parchment paper.
2. Combine all the sliced veggies (mushrooms, bell peppers, onions) in a mixing bowl. Toss with 2-3 teasp olive oil and season with salt.
3. Add the veggies onto the lined baking tray and spread out evenly.
4. Bake in the oven for 15-25 minutes until the veggies are roasted and just slightly charred (be careful not to burn them). You may need to toss the veggies once in between to keep from burning. Once they are done, remove and set aside.

To Prepare the Lasagna:

1. While the veggies are roasting, heat a large pot of water to boiling. Add a little salt and olive oil to the water. 
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