Veggie Lasagna Recipe
I am of Italian heritage - my dad is a second generation Italian and my great-grandparents come over through Ellis Island.. so needless to say I am a big fan of food, especially dishes that connect me with my lineage.
Recently, I had the most delicious veggie lasagna at a restaurant in Florida and needed to try to recreate it as soon as I was home.
This meal really brought me back to my childhood and still support my plant based lifestyle.
1 cup of spinach
1 container of Treeline Nut Cheese (plain)
1 bottle of Raos Roasted Garlic Sauce
1 8x8 glass baking dish
Preheat oven at 400 degrees. Let the Treeline Nut Cheese sit out for 20 mins to soften.
Cut off the ends of the eggplant and zucchini and cut into long strips.
In the 8x8 pan, add a thin layer of Raos sauce, line up eggplant slices along the bottom (Mine fit 3). Add nut cheese layer. Add a layer of spinach. Add a layer of sauce. Add a layer of zucchini in the opposite direction are the eggplant. Continue this until the top of the pan. Cover the top layer in sauce.
Bake for 45 mins to 1 hour (or until the zucchini and eggplant are soft). Enjoy!!