Vegan Lasagna

** Warning do not try this at home, my kids loved it but my husband and I couldn't stomach it. I'm trying to use less (or no) meat but this was just too far for an Italian gal to go...**

Ingredients

extra-virgin olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 zucchini, finely chopped
1 summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups tomato sauce
1 cab canned white beans, rinsed and drained
1 package frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella


Technique

In a saute pan add extra-virgin olive oil, add the onion and cook until soft, about 5 minutes. Add the carrot, zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked, allow to cool. Grease the bottom of the dish and layer in sauce, noodles, veggies, spinach, and beans. Repeat until you run out of ingredient. Top with cheese. Bake at 350* for 1 hour or until cheese is bubbling.

Then call for pizza :D





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