1 jar artichoke hearts, minced (almost)
1 28 oz can diced tomatoes
2 big fresh tomatoes, diced
1/2 package vegan soy cheese (jalepeno flavored) grated
2 heaping teaspoons tomato paste
1 splash dried oregano
1 splash dried chilis
1 cup water
4 cups fresh spinach, chopped
half a package brown rice lasagna noodles
1 teaspoon water or vegetable oil
half a large zucchini, sliced and halved
3 large mushrooms, sliced
1 red pepper, sliced wide and halved
1/4 white onion large diced sections
This recipe is prepared quickly with a bit of multi-tasking. The noodles, veggies, and sauce can be prepared simultaneously.
Heat oven to high broil. Place zucchini and pepper slices on a tray. Can drizzle these with oil if desired. Cook until slightly soft and the skins are tight. Fry, steam or bake the mushrooms and onions as well. I prefer to fry.
Reduce the can of tomatoes, the fresh tomatoes, tomato paste, oregano, and chilis on a high setting. Once it begins to thicken add 1 cup of water then lower the heat and continue to reduce. Before using the sauce add the spinich to the sauce and stir.
Boil water to cook the noodles in.Follow the package instructions.
Mix the artichokes and the vegan soy cheese in a bowl. Season well.
After you have all the ingredients together, in a small square casserole dish, layer the ingredients in the following order.
saucenoodlesauceveggies (layer on the peppers, zucchini, onion and mushroom)noodlesaucecheese mixturenoodlesauceveggiessauce
Bake 25 minutes at 350 degrees Fahrenheit. Take out of the oven and add more grated vegan soy cheese and seasoning on top first.Broil 10 minutes on 550 degrees Fahrenheit. Let cool for at least 10 minutes.Warning: this lasagna really packs in the heat