Vegetable Lasagna

For the Vegetables:

3 small heads broccoli, coarsely chopped

3 c mixed fresh mushrooms (such as shiitake, cremini, oyster)

4 bell peppers (red, yellow, and/or orange), seeded and chopped

6 oz baby spinach

1/2 tsp salt

Tofu ricotta:

16 oz firm tofu, drained well

1/4 c nutritional yeast

3 tsp lemon juice

2 T shallots

1 clove garlic

No-salt seasoning blend, adjusted to taste, or 2 T Dr. Fuhrman's MatoZest

2 tsp dried oregano

3 tsp chia seeds

1/4 tsp salt

Dash of freshly ground black pepper

For the Lasagna:

25.5 oz pasta sauce, divided

1 box oven-ready lasagna noodles

Toppings:

16 oz mozzarella, shredded

2 oz block parmesan cheese, finely grated

Fresh basil for garnish, if desired

Preheat oven to 350 degrees.

Chop vegetables and cook in a large pot (it's a lot of vegetables so the pot will be about 2/3 full) without water, over low heat for about 5 minutes, or until just tender.

Place all ricotta ingredients in a food processor and process until texture resembles ricotta cheese. (Alternately, mash tofu until desired consistency, mince shallots and garlic, and combine all ricotta ingredients).

Begin with a 9x13 pan with a small layer of pasta sauce. Layer lasagna noodles, "ricotta" mixture, and vegetables, topping with a little sauce. Repeat three times, finishing all ingredients except toppings. Top with mozzarella-parmesan cheese mixture. Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for 5--10 more minutes, until cheese is melted and slightly browned. Enjoy!