VEGAN LASAGNA RECIPE WITH ROASTED VEGGIES & GARLIC HERB RICOTTA + OUR INDIA TRIP

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There’s just something comforting and exciting about dishes coming out of the oven. They are usually piping hot and often creamy or saucy. Baked dishes are perfect for large gatherings, and Italian ones are some of my favorites.
I’ve been CRAVING Italian food for the past 3 weeks, so you can bet this recipe is on the menu for dinner next week, just as soon as I get over this jet-lag. My entire family (the 4 of us) took a trip half way around the world to India over Thanksgiving break for 2 weeks! Although I was born and raised here in California, my parents are originally from India and would take us back every 2 years throughout our childhood. Those trips are some of by best family memories. Of course as we grew older and started high school/college, our trips to India became less frequent. This was especially true after my dad’s heart transplant, since his doctors did not recommend traveling to developing countries.

Ingredients

12 Tinkyada Brown Rice Lasagna Sheets , or any lasagna sheets
Garlic Basil Vegan Ricotta
26 oz. Marinara Sauce , or more
balsamic vinegar , for garnish
fresh basil , finely chopped (for garnish)
olive oil
freshly ground black pepper
salt
For the Roasted Veggies:
20 cremini mushrooms , sliced
2 green bell peppers , thinly sliced and halved
2 red bell pepper , thinly sliced and halved
1 medium-large onion , thinly sliced and quartered
For the Italian Breadcrumbs:
1 1/4 cups plain breadcrumbs , or gluten-free breadcrumbs
2/3 teasp salt
1/4 teasp onion powder
1/3 teasp garlic powder
1/3 teasp italian seasoning , or just dried oregano

Instructions

To Prepare Roasted Veggies:
Pre-heat the oven 450 degrees. Line a baking tray with parchment paper.
Combine all the sliced veggies (mushrooms, bell peppers, onions) in a mixing bowl. Toss with 2-3 teasp olive oil and season with salt.
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for full instruction please see : vegetariangastronomy.com