Ingredients:
Cook noodles to box specifications. While waiting for water to boil, preheat oven to 350. Chop all veggies "except zucchini" to be bite sized or as small as you wish them. (I like mine a little on the big side so they don’t get lost in the sauce). Set zucchini aside.
In a separate pan, heat the olive oil. Add garlic and onions and cook until onions begin to turn translucent. Add peppers and carrots, cook a few more minutes. Add mushrooms and saut
- 1 box lasagna noodles
- 1 – 2 zucchini
- 6 baby portobello mushrooms
- 6 button mushrooms
- 10 baby carrots
- 1/2 onion
- 1 cup frozen spinach
- 1/2 red, yellow or orange bell pepper
- shredded vegan mozzarella cheese (optional)
- 1/4 to 1/2 cup red wine
- 1/2 bag of vegan crumbles (optional)
- garlic to taste
- fresh basil to taste
- 1 jar (mine was 16 oz) premade marinara
Cook noodles to box specifications. While waiting for water to boil, preheat oven to 350. Chop all veggies "except zucchini" to be bite sized or as small as you wish them. (I like mine a little on the big side so they don’t get lost in the sauce). Set zucchini aside.
In a separate pan, heat the olive oil. Add garlic and onions and cook until onions begin to turn translucent. Add peppers and carrots, cook a few more minutes. Add mushrooms and saut
Tags
Pasta