This vegan lasagna is made with vegetables, rich tomato sauce and has a special trick so you don't have to boil the noodles! It can also be made gluten free.
Cover the bottom of a 9 x 12 baking pan with 2 cups sauce.
Add 5 raw lasagna noodles.
Top with ricotta spinach mixture.
Add 5 more raw lasagna noodles.
Top with 2 cups sauce.
Add 4 cups fresh chopped veggies.
Sprinkle on ½ cup Parmesan.
Add 5 more raw lasagna noodles.
Top with 3 cups sauce, making sure to cover the noodles completely.
Finally, add ½ cup Parmesan on top.
Cover with foil and bake for 45 minutes. Check periodically to make sure top noodles aren’t popping up. If they are, simply use your spatula to push them back down into the liquid.
Take off the foil and bake 15 more minutes. You may need more time depending on what noodles you use. Let cool before cutting.
Notes
The jarred sauce is used for convenience, feel free to make your own.
I tested this with gluten free brown rice noodles and it turned out great.
You can also use store bought ricotta and Parmesan to make this even easier.
If your noodles start to buckle on top as it cooks, just use a spatula to keep pushing them down. This happened to me and eventually they got cooked enough to stay down.