Vegan Roasted Garlic Lasagna

Ingredients

• Two jars pasta sauce (alternatively you can make you own sauce; I tend to buy a pre-made sauce and add extra flavors)
• Pre-made lasagna sheets (I used no boil)
• Filling:
  • 2-3 packages of Kitehill vegan ricotta
  • 1 package, Mozzarella Daiya (reserve a small amount for garnish)
  • 4 large garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 bag baby spinach
  • 3-4 shallots, minced
  • Extra Virgin Olive Oil
  • Fresh basil leaves, sliced (reserve a small amount for garnish)
  • Fresh oregano, minced (1 tbsp)
  • Fresh thyme, minced (½ tbsp)
  • 1 tsp, salt
  • Fresh ground black pepper to taste

Directions

• Preheat the oven to 375 F.
• If using boiled lasagna, boil water on the stove, and cook according to the package directions.
  • Once cooked, drain the pot and rinse the noodles in cold water to stop the cooking, drain again, and set aside to cool.
• Cut the ends off the garlic and drizzle with extra virgin olive oil.
  • Place the garlic cloves in loosely wrapped foil.
  • Roast for 20-25 minutes.
• While the garlic is cooking, prep the other ingredients.
  • Mince the herbs.
  • Chop the sweet onion, bell peppers, and shallots and set aside.
  • In a medium size mixing bowl, empty the contents of the kitehill vegan ricotta packages.
    • Add 1 package Daiya mozzerella and mix well.
    • Next add the fresh herbs, nutritional yeast, salt, black pepper,
  • Next, sauté the onion and pepper mixture for about 7 minutes and set aside.
    • When the mixture is close to finished, add the spinach so it becomes slightly wilted.
    • When the garlic is done roasting, mash it up and add it to the onion and peppers.
• Cover the bottom and sides of a 9 x 12 baking pan with marinara sauce.
  • Begin layering the pasta, peppers/ onions, and vegan cheese mixtures as follows:
    • Pasta
    • Sauce
    • Cheese
    • Sauce
    • Pasta
    • Peppers
    • Spinach
    • Sauce
    • Pasta
    • Sauce
    • Sprinkle extra Daiya and any remaining nominal amounts of the fresh herbs.
• Loosely cover the dish with tin foil and bake for 50-60 minutes or until bubbling.
  • Remove the foil and bake for another 5 minutes.
• Let stand 15 minutes before serving.

Enjoy!