Recipe

Ingredients

10 oz. weight lasagna noodles

2 tbsp. olive oil

1 whole medium onion

4 cloves garlic

1 whole red bell pepper, diced

24 oz. weight white mushrooms, chopped

4 whole squash (yellow or zucchini), diced

1 can (28-ounce) whole tomatoes

1 jar Victoria White Linen Marinara Sauce (Some to use in the sauce and some to heat up on the stove and pour over lasagna if desired)

1/4 c. fresh parsley, chopped (more to taste)

1/2 tsp. kosher salt (more to taste)

Freshly ground black pepper

1/2 tsp. red pepper flakes

16 oz. weight Hanna’s Mild Cashew Queso

8 oz of Violife Just Like Mozzarella Shreds

Directions

  1. Preheat oven to 350 degrees.
  2. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil OR use OVEN READY Lasagna noodles uncooked. (Note that oven ready noodles will require a longer bake time for the lasagna.)
  3. Heat olive oil in a large skillet over medium heat. Add onions and cook for several minutes until translucent. Add diced red peppers and sauté for 5 minutes. Add garlic, squash and mushrooms and cook until they begin to caramelize/brown a bit and the excess liquid from the vegetables cooks off (caramelizing veggies/cooking them down is essential for the lasagna to hold up well.)
  4. Add salt, pepper, and red pepper flakes, and stir.
  5. Lightly pulse tomatoes in a blender and add to the pan. Add 12 oz of Victoria White Linen Marinara Sauce. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
  6. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the Mild Cashew Queso on the noodles and sprinkle a little Violife Shreds. Then repeat with 1/3 veggie/tomato sauce, noodles,  1/3 Mild Cashew Queso and Sprinkle a little Violife Shreds.
  7. Repeat the layering one more time, ending with a large helping of vegetable sauce and a sprinkle of Violife Shreds.
  8. If using pre-cooked noodles: Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. If using OVEN READY noodles: Bake at 375 degrees, covered in foil, for 45-50 minutes, then remove foil and bake for 5-10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
  9. Serve with a fresh Italian green salad. Enjoy!

But first… Sautee those veggies!!

How to avoid a soggy lasagna and enjoy the deepest flavors and texture of your veggie lasagna? Sautee your veggies well first! It’s brilliant. If you cook down all your veggies first, the excess water evaporates and your lasagna filling will be firm and packed with delicious caramelized flavors. Enjoy!