Roasted Veggies Lasagna | Recipes

Ingredients

• 1 large leek, halved, white and light green parts coarsely chopped and rinsed well
• ½ medium red onion, chopped into ½-inch pieces
• 1 fennel bulb, chopped into ½-inch pieces
• 2 carrots, slice into thin rounds
• 8 ounces cremini mushrooms, stems trimmed, sliced in half
• 1 zucchini, sliced
• 12 cherry tomatoes
• avocado oil, for drizzling
• Kosher salt and freshly ground black pepper, to taste
• 23-ounces extra firm tofu, drained and patted dry
• ¼ cup nutritional yeast
• 1 lemon, juice and zest
• 2 tablespoons avocado oil
• 1 garlic clove
• 1 teaspoon oregano
• ½ cup fresh basil
• 12 lasagna noodles (gluten free optional)
• 1 jar (24-ounce) Organic Marinara sauce
• 1 cup kale, chopped
• 2 cups grated smoked mozzarella cheese
• sliced basil, for garnish