Who likes lasagna loaded with vegetables? We do! This lasagna will satisfy your hunger with some tasty vegetables and vegan cheese. It can be made with marinara/red sauce or if you prefer a less acidic option you can use an olive oil and Italian herb base (with dried oregano, thyme, sage, rosemary, and parsley). You may use the dried herbs in the red sauce for extra flavor and/or add some olive oil to the lasagna made with red sauce. Feel free to use different veggies and/or veggie crumbles.

Materials:
Cuisinart Food Processor with slicing & shredding disc attachments
colanders
cutting board
vegetable knife
mixing bowls (or large bowls to put sliced, diced, shredded, & chopped vegetables in)
large 11x7 pyrex dish (for baking)
large corning ware (or other large baking dish)
Serving spatula



———————————————————————
Directions:
Cook lasagna noodles as directed on the package.

Wash all the vegetables thoroughly.

Cut the ends of the zucchini and cut in half (the long way).

Using the food processor and slicing disc attachment, slice the zucchini.

Transfer zucchini slices to a large bowl.

Cut stems off mushroom and slice them in the food processor like was done with the zucchini.

Cut the broccoli into smaller pieces.

Using the shredding disc on the food processor, shred the broccoli.

Transfer shredded broccoli to a large bowl.

Shredded broccoli makes a great veggie lasagna filling!

Cut an onion in half (if large) and shred it as was done with the broccoli.

Transfer the shredded onion to another bowl.

Ingredients:
Organic lasagna noodles
1 organic broccoli crown & stem (shredded)
2 organic zucchini (cut in half and sliced)
10 organic button mushrooms (sliced)
1/2 organic onion (diced)
1 small bag of organic chopped kale
2-3 packages of Field Roast vegan chao slices creamy original
Organic Extra Virgin Olive Oil (amount varies)
Marinara sauce/red sauce (if using)
Dried oregano, thyme, sage, rosemary, & parsley

————————————————————————————-
Layer a baking dish with red sauce or olive oil (or make one each like we did).

Sprinkle the dried herbs (oregano, rosemary, sage, thyme, parsley).

Layer the cooked and drained lasagna noodles over the sauce.

Fold the chao cheese slices in half and line the lasagna noodles with cheese.

Add shredded broccoli, sliced zucchini, mushroom, onion, and/or kale to cover the noodle and cheese layer.

Add another layer of chao cheese on top of the veggies, add more red sauce or olive oil and herbs on top, followed by another layer of lasagna noodles.

Continue layering the lasagna in a similar fashion until the dish is full.

Bake in the oven on 350° F for 20-30 minutes, checking periodically (cooking times may vary) to make sure there is enough moisture in the baking dish.

The top noodles may become crisp/hard if there is not enough moisture on the top. To prevent this add a little water or more sauce/oil to the top of the lasagna. It still can be challenging to prevent this from happening.

Turn oven off and keep warm in oven until serving.

Enjoy!