Vegan Vegetable Lasagne Recipe by Ellen

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Ingredients

For the sauce: (same sauce used for that delicious vegan manicotti!)
For the tomato sauce: (it's my standard)
1/2 red onion, diced
5 cloves garlic, diced fine or smashed
1 teaspoon oregano
1 teaspoon thyme
2 bay leaves
1/2 teaspoon fresh cracked pepper
1 teaspoon salt, give or take
1 can chopped tomatoes (you can use fresh tomatoes that have been blanched also)
1 small can tomato paste
1 small can tomato sauce
For the ricotta: (same ricotta recipe used for that 'still delicious' vegan manicotti!)
2 containers firm tofu, crumbled
1/2 cup raw pecan pieces
2-3 Tablespoons apple cider vinegar
1 teaspoon salt, give or take
2 Tablespoons oregano
1/2 teaspoon pepper
3 cloves garlic, chopped or smashed
1 package lasagne noodles, prepared according to package
6 small zucchinis, mandolined into thin strips (about 1/8 inch) Note: if using large zucchinis, do about 2 or 3
1 medium eggplant, mandolined into thin strips, same as zucchini
1 pkg fresh spinach leaves
1 pkg daiya cheese

View Full Recipe at la pure mama.