• 1 box lasagna noodles
• 1 - 2 zucchini
• 6 baby portobello mushrooms
• 6 button mushrooms
• 10 baby carrots
• 1/2 onion
• 1 cup frozen spinach
• 1/2 red, yellow or orange bell pepper
• shredded vegan mozzarella cheese (optional)
• 1/4 to 1/2 cup red wine
• 1/2 bag of vegan crumbles (optional)
• garlic to taste
• fresh basil to taste
• 1 jar (mine was 16 oz) premade marinara

Cook noodles to box specifications. While waiting for water to boil, preheat oven to 350. Chop all veggies **except zucchini** to be bite sized or as small as you wish them. (I like mine a little on the big side so they don't get lost in the sauce). Set zucchini aside.

In a separate pan, heat the olive oil. Add garlic and onions and cook until onions begin to turn translucent. Add peppers and carrots, cook a few more minutes. Add mushrooms and sauté a little longer. Add wine, jar of sauce, veggie crumbles and frozen spinach. Simmer for as long as you can, stirring frequently.

Once noodles are done, smear a little olive oil on the bottom of a pan. I like thick lasagna so I used a 9x9x3 pan. You could make thinner lasagna in a 9x13x2 pan if you wish. Slice zucchini lengthwise to make long thin slices. Once sauce is done, smear a little on the bottom of the pan. Next lay down one layer of noodles followed by a thin layer of zucchini then sauce. Repeat until you are out of stuff. Cover and cook in oven for 1 hour. If you are using vegan mozzarella cheese you can add this now as well.

It looks complicated but it isn't and it's super tasty! We also liked it with a little nutritional yeast sprinkled on top :)

Serves: 9?