Ingredients
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1 lb lasagna noodles (16 to 20 noodles)
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2 lbs fresh spinach
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2 cups vegan cheese
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1 lb cremini mushrooms, sliced
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1/2 lb shiitake mushrooms, sliced
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1 whole cauliflower, chopped
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1 cup zucchini, chopped
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1 cup eggplant, chopped
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1 cup chopped onions
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1/2 cup yellow peppers, roughly chopped
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1/2 cup red peppers, roughly chopped
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1/2 cup orange peppers, roughly chopped
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1/4 teaspoon salt (optional)
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1/4 teaspoon black pepper
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4 cloves garlic, minced
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1 (6-ounce) can tomato paste
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2 cups of your favorite pasta sauce
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1 (28-ounce) can crushed tomatoes
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1 tablespoon dried thyme
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1 tablespoon dried oregano
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2-3 tablespoons of Jerk Seasoning (more or less depending on your heat tolerance)
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1 tablespoon sugar (optional)
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1/4 cup extra virgin olive oil, plus more for oiling the noodles
Directions
- In a pot salt the pasta water, bring the water to a boil and add the dry lasagna noodles to the boiling water. Cook lasagna pasta until al denté (not too soft, firm to the bite) about eight minutes.
- Drain the noodles in a colander, and rinse them to cool them with cold water. As you rinse them, gently separate them with your fingers so they don't stick to each other. You can pour a tablespoon of olive oil over the pasta to help it from sticking.
- In a pot add a tablespoon of oil, let it heat up. Add garlic, onions, peppers sauté those up for two to three minutes. Add the remaining vegetables to the pot, cook for another five minutes.
- Add your Jerk Seasoning tomatoe paste, pasta sauce and crushed tomatoes. Add the thyme and oregano.
- Stir in the thyme, oregano and sugar. Bring sauce to a simmer, then lower the heat and simmer for 20 minutes.
- **put aside one cup of the tomato sauce (it will go in the bottom of the baking dish).**
- Preheat oven to 350F
- Spread the one cup of reserved pasta sauce over the bottom of a baking dish. Place a layer of lasagna noodles down over the pasta sauce, slightly overlapping.
- Put your first layer of pasta sauce over the lasagna. Repeat the layering of lasagna, add some spinach and one cup of cheese to the second layer. Repeat the layering of lasagna, add another layer of the pasta sauce. Sprinkle the remaining cup of cheese over the top. **you can add breadcrumbs to give it an extra crunch**
- Bake for 25 minutes or until golden brown (depends on your oven). Take the lasagna out of the oven when finished, let it rest ten minutes before serving with garlic bread and a nice Caesar salad.
