Father's Day Vegan Lazagna

One of the changes we had to make as a family when it came to eating a plant based diet was how we would eat on holidays and special occasions. We have actually had a lot of fun coming up with fun meals centered around veggies. We love researching cook books and websites. I asked Dan what he wanted for Fathers Day for food and he said... Lazagna. I was excited to make this for him. I did go online and looked up many recipes and just couldn't find one I liked, so I created this one myself! Wow, right?! LOL. I'm not gonna lie, this was soooo yummy! It makes a lot, so if you aren't planning on feeding an army, then scale it back or half the recipe.

Fathers Day Vegan Lazagna

SAUCE:

1 onion, finely diced

4 cloves garlic, finely diced

1 tablespoon grapeseed oil

1 handful fresh oregano and basil, finely chopped (optional)

3 jars Light Ragu Tomato & Basil Sauce (no sugar added)

3 teaspoons dried basil

3 teaspoons dried oregano

Over medium heat saute onion and garlic for about 3-5 minutes. Add fresh herbs and saute for additional minute until fragrant. Add spaghetti sauce and dried herbs. NOTE: Part of what makes this taste so yummy, is adding plenty of herbs. Add more dried herbs if you don't have access to the fresh ones. Turn to low and let simmer while preparing the veggies.

VEGGIES:

3 small zucchini, thinly sliced

5 ounces spinach

1 lb mushrooms, sliced (I used white)

2 tablespoons grapeseed oil

Saute on medium heat Zucchini in 1 tablespoons oil, sprinkle with dried herbs (oregano, basil). Saute until soft and slightly browned. Set aside. Saute mushrooms in 1 tablespoon oil for about 3 minutes, add spinach and cover for 1 minute. Set aside.

ASSEMBLE:

1 13.25 ounce package whole wheat lazagna noodles

1 large pan

basil and oregano for sprinkling on top

Layer 1 - spread 1 cup spaghetti sauce, to barely cover the bottom of the pan

Layer 2 - evenly spread lazagna noodles over the spaghetti sauce

Layer 3 - Place zucchini evenly over the noodles

Layer 4 - spread half the the spaghetti sauce over the zucchini

Layer 5 - evenly spread another layer lazagna noodles

Layer 6 - evenly spread the mushroom/spinach over the noodles

Layer 7 - spread the remaining spaghetti sauce over the mushroom/spinach

Sprinkle basil/oregano over the top of the lazagna. Cover and bake at 350 for 1 hour. Remove from oven, UNCOVER and let sit for 10 minutes.

TIPS:

1. For years, my lazagna would be too watery or runny. I learned that using less sauce is best. I used to worry that I would see the lazagna noodles along edge and had to make sure it was completely covered. Don't worry about seeing some of the noodles.
2. Make sure you let it sit for 10 minutes after it comes out of the oven, uncovered. It allows it to set. Even though you aren't using egg or cheese, it still needs that time to settle.
3. Pre-boiling your lazagna noodles just isn't necessary. In fact, it makes them too mushy. I have never done this. Your noodles will be perfect if assembled dry. The dry noodles also soak up the extra water from your sauce and veggies, making your lazagna perfect!