The keys to good lasagna? Good sauce & lots of seasoning.

Lasagna is one of those meals that’s hard to mess up. I do have to admit that the husband’s aunt makes the best vegetable lasagna I’ve ever had. I’ve never been quite able to replicate it, but I’ve gotten close- plus my lasagna isn’t a heart attack waiting to happen- though sometimes that’s the best kind. 😉

I’ve probably never made lasagna the same way twice, but somehow I always end up with an empty pan, scraped clean of every last bit of sauce. As long as the sauce is decent & you don’t skimp on the spices, you’re golden.

It’s the perfect dish to use up whatever vegetables you have tucked in the fridge and have no clue what to do with. Or, if you’re like me, it’s the perfect excuse to hit the farmer’s market and grab everything green (and yellow) in sight.

A lasagna packed with veggies- the perfect way to celebrate Vegetarian Awareness Week!

I took it one step further- a vegan lasagna that would satisfy even the pickiest of meat eaters. (Ok probably not all of them….)

Vegetable Lasagna

(Feel free to toss in whatever veggies you like, in any amount. You can even toss in some cheese if you don’t want to risk the vegan route. ;))

1 large summer squash (2 if small)

1 large zucchini

1 pint sliced mushrooms

2 cloves garlic

2+ cups marinara sauce (more if you like it saucy!)

1 pack tofu

1 T nutritional yeast

lasagna noodles

Spices: garlic & onion powder, Italian seasoning, basil, rosemary, thyme, red pepper flakes, fennel seed, salt, pepper (any or all- your choice!)

Almonds & walnuts- optional

Slice a large summer squash and large zucchini into thin rounds.

Give them a quick sauté with the mushrooms & garlic. You don’t have to but I think it boosts the flavor factor…and who doesn’t want flavor in their lasagna? 😉

Next up: the filling. In a food processor, mix 1 package of tofu (soft or firm; drained) with a tablespoon of nutritional yeast and your choice of spices (see above). I threw in a couple kale leaves too, but I didn’t fully commit…

Time to start layering! Let’s be honest- I just toss it all in in whatever order I please. I have no idea what I end up doing. As long as you end up with noodles & some sauce on top, it doesn’t matter.

The best part of this recipe? You don’t need to cook the lasagna noodles!! (And they don’t need to be that no-boil kind either.)

Alternate layers of marinara sauce (I used store bought this time), lasagna noodles, veggies, & tofu mixture.

Feel free to sprinkle whatever seasonings you want in between the layers. Whatever you choose, I highly suggest including fennel seed- it makes the sauce taste like it’s been simmering on the stove all day.

Make sure you save enough marinara sauce to cover the top layer of noodles- that way they’ll cook & won’t burn.

Cover the lasagna in foil and cook for 30 minutes at 350. Take off the foil, then cook for another 20-30 minutes.

Optional (but highly suggested!): Grind a handful of almonds & walnuts in the food processor (hey it’s already dirty anyway).

Sprinkle the nut mixture on top of the lasagna when you take the foil off to make a yummy topping.

Once you’ve put the lasagna in the oven, grab a snack. I suggest it includes wine.

You’ve got some time to kill, and if you cook anything like me, it involves cleaning up a disaster in the kitchen.

Before you know it, you’re kitchen smells wonderful and dinner is ready.

The secret to serving lasagna without making a mess: let it cool for a few minutes first. This is probably the hardest step of the whole dish, since it smells so good you’ll want to dig in right away.

Served with a side of bachelor-style garlic bread (sliced bread with butter & garlic salt).

Who wouldn’t want to eat that?!

P.S. It passed the true test: the husband liked it, had seconds, and didn’t notice there wasn’t cheese. He never has to know. So don’t tell him.

P.P.S. The winner of the Labor Day giveaway is…. Amber@SAHM!! Email your info so you can get your awesome dip tray! 😉