Roasted Veggies Lasagna | Recipes

Name: 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

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Satisfy your taste buds and reap the rewards brought about by eating healthy and hearty food by learning how to prepare " Roasted Veggies Lasagna ", a recipe by

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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