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lasagna casserole
tjherbransontjherbranson

Veggie Lasagna Casserole

You can make this lasagna with noodles or without. We like it with whole wheat macaroni in a more casserole style but it still has the amazing flavors of Italian marinara because that's the whole point, right?
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Prep Time 20 minutes
Cook Time 46 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 310
Ingredients Method

Ingredients
  

  • 1 Zucchini, sliced longways
  • 1 Yellow Squash, sliced longways
  • 15 oz Whole Wheat Elbow Macaroni
  • 6 cups Marinara
  • 1 tsp Nutritional Yeast, optional
  • 2 cups Plant-Based Ricotta
Plant-Based Ricotta
  • 1 cup Cashews, soaked (use Cannellini Beans if nut free)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Basil, dried
  • 1/2 tsp Thyme, dried
Oil-free Marinara
  • 1 box Pomi Tomatoes
  • 1 15-ounce can Diced Tomatoes
  • 1 7.5-ounce can Tomato Sauce
  • 1 Tbsp each Fresh Oregano, Thyme, Basil, Rosemary
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 Onion, diced
  • 2 cups Mushrooms, diced
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Maple Syrup, optional

Method
 

  1. Preheat oven to 350 degrees
  2. Boil macaroni according to the box directions
  3. Layer marinara on bottom of glass plan
  4. Layer macaroni on top of marinara
  5. Layer slices of squash and zucchini
  6. Spread plant-based ricotta
  7. Continue to layer until out of ingredients or the casserole dish is full
  8. Sprinkle nutritional yeast on top
  9. Bake at 350 degrees for 20-25 minutes
Marinara
  1. Put all ingredients in pot, bring to boil, simmer, blend with immersion blender. If you have time, slow cook in crockpot 4 hours on low
Plant-Based Ricotta
  1. Put all ingredients in food processor, pulse blend until a slightly grainy texture