Roasted Vegetable Lasagna

Ingredients:

• 1 head cauliflower, cut vertically into 1/4-inch slices
• 1 zucchini, cut into 1/8-inch slices
• 1 eggplant, cut into 1/8-inch slices
• 1 red bell pepper, seeded and chopped
• 12 100% whole-grain lasagna noodles
• 1 1/2 cup cooked or 1 15.5-ounce BPA-free can of cannellini beans, drained, rinsed and mashed.
• 1/4 cup nutritional yeast
• 1/4 cup minced fresh parsley
• 1/2 cup almond milk
• 1 teaspoon white miso paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon red pepper flakes, or to taste
• 1/4 teaspoon ground black pepper
• 3 cups jarred or homemade marinara sauce
• 1/4 cup Nutty Parm

Combine all ingredients in a food processor and process until the nuts are finely ground. Transfer to a covered container or shaker and keep refrigerated. (VARIATION: substitute different nuts for the almonds and Brazil nuts.)

Savory Spice Blend

• 2 tablespoons nutritional yeast
• 1 tablespoon onion power
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• 2 teaspoons dry mustard (mustard powder)
• 2 teaspoons paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon celery seeds

Combine all the ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. Transfer the blend to a shaker bottle or jar with a light-fitting lid. Store in a cool, dry place.

Lasagna Directions:

Preheat the oven to 425F. Line two large baking sheets with silicone mats or parchment paper. Arrange the cauliflower on one of the prepared baking sheets and the zucchini and eggplant on the other. Sprinkle the chopped bell pepper over the zucchini and eggplant. Place both pans of vegetables in the oven and roast until the veggies are tender, about 20 minutes, turning once about halfway through.

while the vegetables are roasting, cook the lasagna noodles according to the package directions. Drain and set aside.

Remove the roasted vegetables fro the oven and set aside to cool. Lower the oven temperature to 350F

Transfer the roasted cauliflower to a food processor and pulse until it is finely chopped. Place the cauliflower in a large bowl and add the remaining ingredients, except the marinara sauce and Nutty Parm. Mix well.

To assemble, spread a layer of marinara sauce on the bottom of a 9x130inch baking dish. Top the sauce with a layer of noodles. Cover the noodles with half of the roasted vegetables, topped with half of the cauliflower mixture. Add another layer of noodles, topped with more sauce. Once again cover. the noodles with roasted vegetables, and then the cauliflower mixture. Repeat this layering process, ending with a layer of noodles topped with sauce. Sprinkle Nutty Parm on top. Cover and bake for 30-40 minutes, or until hot and bubbling. Remove from the over and let stand for 10 minutes before cutting and serving. (VARIATION: you can always used sliced portobello mushrooms instead of eggplant. ALSO can add crumbled steamed tempeh to the tomato sauce. OR chopped greens)

Recipe from – How Not to Die Cookbook