Vegan Lasagna {Dairy-Free & Egg-Free}

I’ll be honest, there’s a trend a-happenin’ in my family. We’re moving to more variety on our plates and more exploring in our pallets. I think it’s about time, since our toddler is getting old enough to really enjoy the different foods and to tell us what she does and doesn’t like. The baby is getting to where she likes solid foods (as long as they’re soft since she’s still missing her chompers) and my teen, well, he was getting a little bored with a 7-day rotation of dinners. So. I’ve been being more creative. And this weekend it was Vegan Lasagna. It was so delicious. Like a level of deliciousity of 10. I mean, there wasn’t even any complaining from the teen about it being dairy-free or veggie-filled. Even he loved my Dairy-Free and Egg-Free Vegan Lasagna. And that is a feat.

VEGAN LASAGNA

Ingredients

• 1 cup vegan ricotta cheese
• 4 slices vegan zucchini cheese
• 1/2 zucchini sliced lengthwise
• 4-6 lasagna noodles
• 1 cup bread crumbs or 4 slices of toast

Sauce:

• 1 can tomato sauce
• 1 can petite diced tomatoes
• 2 tspn basil
• 1 pinch sugar
• 2 tspn oregano
• 1 tblspn minced garlic
• 1 tblspn red wine or red wine vinegar
• 1 small can mushrooms
• 1 tspn salt
• 1/2 zucchini chopped

Instructions

Full Recipes>>Vegan Lasagna {Dairy-Free & Egg-Free}