Name: Hearty Vegan Lasagna
Ingredients: 2 small eggplants cut lengthwise (½-inch thick); ½ large butternut squash, diced; 2 large green peppers , sliced into strips; 4 whole wheat lasagna sheets; ½ bunch Swiss chard or spinach, chopped; 2 14 oz cans diced tomatoes; 1 large onion; 1 Tbsp dried oregano; 3 Tbsp tomato paste; nutritional yeast flakes (optional); fresh basil leaves (optional)

By Hollie Kempton

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This vegan lasagna is a family recipe that is full of fresh vegetables and is simple to make.

Yield: 4 servings

Low Sugar Nut Free Soy Free

Ingredients

Filling Ingredients

2 small eggplants cut lengthwise (½-inch thick)
½ large butternut squash, diced
2 large green peppers , sliced into strips
4 whole wheat lasagna sheets
½ bunch Swiss chard or spinach, chopped

Sauce Ingredients

2 14 oz cans diced tomatoes
1 large onion
1 Tbsp dried oregano
3 Tbsp tomato paste
nutritional yeast flakes (optional)
fresh basil leaves (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare eggplants, squash and peppers and place in oven. Keep an eye on them as the eggplant and peppers won’t take long to cook.
3. As the vegetables are baking dice up the large onion and water saute in a pan until caramelized.
4. Add oregano and tomato paste and stir well.
5. Add the diced tomatoes stirring thoroughly and simmer for 20 minutes.
6. Remove vegetables from oven and allow them to cool slightly.
7. Steam the chard/spinach until just soft.
8. Place 2 pasta sheets on the bottom of a baking dish.
9. Layer the eggplant over the pasta sheets.
10. Add chard/spinach on top of the eggplant then layer the peppers and squash.
11. Add 2 more pasta sheets.
12. Top the lasagna with sauce and cover with foil.
13. Return to the oven and cook for approximately 25 minutes or until a sharp knife can easily cut through the pasta.
14. Top with fresh basil leaves and nutritional yeast (optional).