Easy Vegan Veggie Lasagna

A few years ago my mom came across a great lasagna recipe that involves not baking the noodles before assembling.  It is also great because it doesn't involve time consuming layering.  I would have taken a photo, but my boyfriend unfortunately didn't cover the lasagna while baking so it didn't come out of the oven looking so pretty.  So let that be a lesson for you out there in blog land...you must cover the lasagna while cooking it.
This recipe is also great because you can put whatever you have in your fridge or whatever you like.  The latest creation had veggie ground round, spinach and sweet potatoes.

6 uncooked lasagna noodles (i use brown, kamut or rice pasta)
1 can of tomato sauce (or buy a can of crushed tomatoes, put some herbs in it and let it set for an hour - then you have tasty and easy tomato sauce!)
Vegan cheese (feta or other kinda that you like)
1 cup of veggies (any kind you like)

Preheat oven to 350 degrees. Grease a 9x13 pan.  Put 1/3 of tomato sauce on the bottom of the pan.  Place 3 noodles on top of the layer of sauce.  Cover noodles with 1/2 of remaining tomato sauce.  Cover second layer of sauce with cheese, use as much or as little as you like.  Put even layer of veggie on top of cheese.  Place 3 noodles on top of veggies.  Cover noodles with remaining sauce.  Cover with aluminum foil.  Cook the lasagna for 1 hour.  Remove from oven and cover top with layer of cheese, once again use as much or as little as you like.  Cook for 10-15 minute or until cheese is melted.

Instead of first layer of vegan cheese you can use 1 block of firm tofu crumbled or 1 package of veggie ground round.  This recipe way to get rid of veggies that you need to eat and best of all it taste great too without all the effort pre-cooking your noodles.  Be creative and you won't be sorry. I promise.

Enjoy!

M