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Vegan Veggie-Loaded Lasagna

Vegan Veggie-Loaded Lasagna

This Vegan Veggie-Loaded Lasagna is delicious and simple to make. Naturally gluten-free and low in carb.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3 zucchini sliced thinly lengthwise
  • 1 medium eggplant sliced thin
  • 1 yellow onion sliced thin
  • 1 fennel sliced thin
  • 1 8 oz container of vegan ricotta
  • 1 small bag of vegan shredded mozzarella cheese
  • 2 jars of Rao's marinara sauce

Method
 

  1. Preheat oven to 375
  2. Take the sliced eggplant and lay them on a paper towel. Sprinkle a dash on salt and allow for it to sit for 10-15 minutes while you prep everything else. This will help draw out excess moisture.
  3. In a 9x11 baking dish, add a scoop of marinara on the bottom.
  4. Layer the bottom with sliced zucchini.
  5. Then add some sliced onions.
  6. Next, add the sliced fennel and then the eggplant. It's ok for them to overlap slightly.
  7. Add a little ricotta and cheese and then drizzle about 1/3 cup of marinara sauce.
  8. Repeat this same process 2 more times.
  9. On the last and final layer, add the remaining sliced zucchini, add more sauce, and some shredded cheese.
  10. Bake for about 50 minutes to an hour making sure to broil it in the last 5 minutes.
  11. Allow for it to rest for 5 minutes and enjoy!