Vegetable Lasagna

Serves 6 as a main dish, or 12 as a side dish

• Olive oil
• 4 cloves garlic, minced
• 4 heads broccoli divided into small florets (or 2 bags frozen chopped broccoli, thawed and squeezed of excess water) OR 2 bags prewashed fresh spinach (or 2 packages frozen chopped spinach, thawed and squeezed of excess water)
• 16 to 20 ounces white or crimini mushrooms, sliced 1/4 inch
• 2 zucchini or yellow summer squash, sliced 1/4 inch rounds, OR 1 large or 2 medium globe eggplant, sliced 1/4 inch rounds
• 4 cups tomato sauce
• 2 cups homemade ricotta or 1 (16 ounce) container vegan ricotta such as Tofutti Better Than Cheese Ricotta
• 18 lasagna noodles (1 package)
• 1 package Daiya Mozzarella Style Shreds or other vegan mozzarella
• Salt
• Freshly ground black pepper
• Granulated garlic
• Marjoram or oregano

EQUIPMENT:

• Large deep pan that will accommodate a non-overlapping layer of 6 lasagna noodles (or split between two smaller pans)
• Deep 12-inch skillet
• Foil-lined baking pan topped with wire rack
• If steaming, steaming apparatus

METHOD:

1. Cook fresh vegetables:
   •  For broccoli, bring water to a boil in steamer, steam broccoli 6 minutes or until tender; drain. In skillet, heat olive oil, sauté garlic 1 minute, add broccoli and sauté until garlic is distributed; transfer to a bowl.
   •  For spinach, heat olive oil in skillet, sauté garlic 1 minute, add a handful of spinach and sauté until just wilted. Push wilted spinach to the side and add another handful; repeat until all spinach is wilted and garlic is distributed, then transfer to a bowl. When cool, chop if desired.
   •  For mushrooms, batching as needed, brush with olive oil and broil on rack over baking pan 4 to 5 minutes on each side; transfer to a bowl.
   •  For zucchini or eggplant, batching as needed, brush with olive oil and broil on rack over baking pan 5 minutes on each side; transfer to a bowl. Keep foil-lined pan handy. Brush with oil and use to store cooked noodles.
2. Preheat oven to 350 degrees F. Fill skillet with salted water (about 4 quarts) and heat to boiling.
3. Boil 6 noodles 6 to 7 minutes, or just until al dente. Meanwhile, spread one-third of the tomato sauce in the bottom of the lasagna pan. When noodles are cooked, transfer using tongs and spread in a single layer.
4. Boil 6 more noodles until al dente. Meanwhile, layer one-third of the ricotta. Layer broccoli or spinach. Season with salt, pepper and marjoram. Spread one-third of the sauce. When noodles are cooked, layer them on.
5. Boil remaining noodles 8 minutes, or until tender. Meanwhile, layer one-third of the ricotta. Layer mushrooms and zucchini or eggplant. Season with salt, pepper, garlic and marjoram. Layer remaining ricotta. When noodles are cooked, layer them on. Spread remaining sauce. Distribute mozzarella over the top. 
6. Bake 45 minutes. Broil on LOW for a few minutes to melt mozzarella. Season with pepper and marjoram; serve.