1 red pepper, chopped
1 yellow pepper, chopped
1 medium zucchini, chopped
1 medium onion, chopped
2 cups mushrooms, chopped
1 tablespoon oregano
1 tablespoon basil
5 cloves garlic, crushed
9 whole wheat lasagne noodles
basil, to taste
oregano, to taste
1 large container (2 cups) vegan cottage cheese, or 8 ounces tofu, crumbled (for some)
2 tablespoons vegan parmesan cheese, plus more for top
2 cups vegan cheese (I like to use soy gouda and soy mozzarella), grated, divided
1 jar (3 cups) pasta sauce, divided
1. Preheat oven to 350 degrees F. Place vegetables in the pan you are going to use to make the lasagne. Drizzle veggies with olive oil and stir in the garlic, basil and oregano. Bake uncovered for about 45 minutes, stirring occasionally. While veggies are roasting, boil the noodles according to package directions.
2. Put the cottage cheese in a mixing bowl and add basil, oregano, parmesan and about 3/4 cup mozzarella, (optional to add crumbled tofu to this mixture), stir together and set aside. Once the veggies are done roasting, take them out of the oven and spoon them into a bowl with a slotted spoon to get rid of as much of the juices as you can.
3. Cover bottom of tray with pasta sauce (I think 3-4 tablespoons should do it). Lay 3 noodles in the bottom of the pan. Spoon 3-4 tablespoons pasta sauce over the noodles. Spoon 1/3 of veggies over noodles, and spread them out evenly. Spoon 1/2 cottage cheese mixture over veggies and spread evenly.
4. Repeat noodles, pasta sauce, veggies, and cottage cheese for second layer, and noodles, pasta sauce, and veggies for last layer. Sprinkle the top with the rest of the cheese (add more if needed), sprinkle with parmesan, basil and oregano. Bake in oven 30-45 minutes depending on how juicy you like your lasagna.