Ingredients

Veggies and spinach:

2 tablespoons extra-virgin olive oil

3 large carrots, chopped (about 1 cup)

1 red bell pepper, chopped

1 medium zucchini, chopped

1 medium yellow onion, chopped

¼ teaspoon salt

5 to 6 ounces baby spinach

Tomato Sauce:   

 2 cups marinara sauce

Remaining ingredients:

2 cups (16 ounces) Kite Hill brand ricotta

¼ teaspoon salt, to taste

Freshly ground black pepper, to taste

9 Lasagna noodles

2 cups grated vegan mozzarella cheese

Instructions

Preheat the oven to 425 degrees Fahrenheit.

To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.

Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.

Pour half of the ricotta cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl.

Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped ricotta cheese. Top with the remaining ricotta cheese, then add ¼ to ½ teaspoon salt (to taste) and freshly ground black pepper. Stir to combine.

Spread ½ cup marinara sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the ricotta cheese mixture evenly over the noodles. Top with ¾ cup marinara sauce, then sprinkle ½ cup shredded mozzarella on top.

Top with 3 more noodles, followed by the remaining ricotta cheese mixture (skip the marinara sauce in this layer.) Sprinkle ½ cup shredded mozzarella on top.

Top with 3 more noodles, then spread ¾ cup marinara sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded mozzarella.

Wrap a sheet of foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 15 more minutes, until the top is turning spotty brown.

Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down. Slice and serve.