Baked Veggie Lasagna with Soy Noodles

Baked Veggie Lasagna with Soy Noodles

 

Ultra-flavorful, deliciously colourful veggie lasagna, that's protein-packed thanks to our soy-based Lasagna Noodles. One bite and you’ll be hooked.

Ingredients

  • 1 ½ packs of EPIK eats Lasagna Soy Noodles

  • 1 eggplant

  • 1 zucchini

  • 1 red bell pepper

  • 1 jar tomato sauce (Stefano Primavera Tomato Sauce, the best!)  

  • 2 cups ricotta-style cheese

  • 4 cups of fresh spinach 

  • 1 white onion, finely chopped 

  • Shredded mozzarella-style cheese

  • Olive oil, to taste

  • Salt & pepper, to taste

Preparation

  1. Slice the zucchini and red bell pepper into thin strips, set aside. Thinly slice the eggplant and generously salt on both sides. Allow to sit for 30 minutes, then rinse and pat dry before using.

  2. Prepare the ricotta & spinach mixture :

    • In a pan with a drizzle of olive oil, sauté the onion until soft.

    • Add the spinach and cook until wilted.

    • Remove from heat, then transfer to a medium bowl and combine with the ricotta-style cheese.

    • Season with salt and pepper, set aside.

  3. Assemble the lasagna in a baking dish following this order:

    • Tomato sauce

    • Lasagna sheets

    • Sliced veggies

    • Ricotta style–spinach mixture

    • Lasagna sheets

    • Tomato sauce

    • Sliced veggies

    • Lasagna sheets

    • Tomato sauce

    • Shredded mozzarella-style on top

  4. Bake for 50 - 60 minutes at 375°F (190°C).
    Remove from oven and let rest for 15 minutes before serving.

#Vegetablelasagna

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