Lasagna…Lasagna…Lasagna! Oh, how I have missed you!  I haven’t had Lasagna since I decided to become vegan.  So, this was long over due!

I love making my dad’s spagetti sauce, especially during the holidays.  Brings back great memories.  As you can see from the pictures, I go a bit over board with the sauce.  I can’t get enough! Lol  So, if you are not as crazy about sauce as me, I would use a bit less. But, seriously…who doesn’t love homemade tomato sauce?!

9 cooked lasagna noodles, cooked according to directions on package

1 1/2 quarts Spaghetti sauce (your favorite homemade or jar spaghetti sauce)

2 Tbsp Olive Oil

I medium Onion, chopped

2-3 cloves garlic, chopped

2 packages of Baby Bella Mushrooms (or any mushrooms of your choice), sliced

1 large Zucchini, sliced thin lengthwise

1-2 packages of Vegan Mozzarella cheese

1 tsp Marjoram

1 Tbsp dried Oregano

1 Tbsp fresh or dried Basil

Chopped parsley and Soy Parmesan cheese, optional

Salt & Pepper

1. Sauté onions, garlic, & mushrooms in oil and spices until tender. Remove from heat and add to spaghetti sauce.
2. Preheat oven to 375º
3. Cover the bottom of a 9×12 inch pan with a small layer of tomato sauce. Place a layer of the noodles over the sauce.  Spread  sauce mixture  over noodles.  Place zucchini slices on top of mixture.  Add a layer of cheese.
4. Repeat two more times so you use a total of 9 noodles.
5. Top with cheese
6. Bake 40 minutes, covered.  Remove foil last 15 minutes of cooking.
7. Let stand for 10-15 minutes before serving.  Top with parmesan and parsley, optional.

Mangia!

What’s your favorite homemade sauce?