The rich flavor of oven roasted vegetables, combined with my garlic herb tofu ricotta and some tangy sweet marinara. This gluten-free, vegan lasagna recipe is elegant, delicious, and perfect for the entire family!
While the veggies are roasting, heat a large pot of water to boiling. Add a little salt and olive oil to the water.
Once boiling, reduce heat to maintain a gentle boil and add the lasagna sheets. Depending on the type of pasta you are using, follow the directions on the box and cook the sheets till very al dente (be sure not to over cook since you will continue to cook the pasta later when it's baking in the oven). Stir often to prevent from sticking.
Use a 9x13" glass baking dish. Spread a layer of marinara sauce at the bottom of the dish.
Lasagna Sheets: I prefer using the gluten-free Tinkyada Brown Rice Lasagna Sheets since they taste exactly like the ones made out of wheat, but feel free to use any type.
Prep-Ahead Tips: You can easily prepare the entire lasagna tray ahead of time and simply bake in the oven when ready. If you do this, be sure to remove the lasagna tray from the fridge ahead of time to allow it to get to room temperature prior to baking. The other option is to bake it for longer until heated through.
The Garlic Herb Vegan Ricotta and Roasted Veggies can be made the day before and stored in the fridge. If you choose to cook the lasagna sheets ahead of time, be sure to drizzle a little oil onto the sheets to avoid having them stick or tear.
For a low-carb option, use flat thin zucchini sheets in place of the lasagna sheets.