Veggie Lasagna Bowl

Ingredients

2 medium egg plants (roughly 4 C. raw cubes)

1 medium red onion sliced

2 zucchini sliced in thick slices

8 oz. cremini mushrooms

1 sweet bell pepper (red, yellow, or orange)

2 C. cooked spaghetti squash

12 oz. silken tofu

T tbsp. nutritional yeast

1 tbsp. white wine vinegar

1 tsp basil

1tsp oregano

¼ c. whole wheat cous cous

Salt and pepper

2 cups marinara sauce

Directions

1. Slice eggplant in one inch slices. Place on a baking rack over a sheet pan. Salt the slices with kosher salt. Let them sit for an hour, turn them over, salt the other side. Let them sit another hour. Rinse thoroughly. Slice into cubes.
2. Slice all other veggies. Toss together spread in one layer over two oiled sheet pans. Spray lightly with olive oil cooking spray. Season with salt and pepper.
3. Roast at 425 for 20 minutes, stirring veggies once at 10 minutes. Switch sheets on the shelves in the oven and roast another 10-15 minutes until the peppers and onions char a little and the eggplant is tender. Set Aside.
4. Blend tofu, yeast, vinegar, herbs, salt and pepper to make “ricotta”
5. Mix “ricotta”, whole wheat cous cous, and spaghetti squash. Pour into an oiled baking dish.
6. Bake at 375 for 20 minutes,
7. Layer warmed marinara, ricotta mixture, and veggies into a sadness bowl.

Eat something that is nearly lasagna, but doesn’t require slicing and layering all the veggies.

Cook’s notes

The “ricotta” and spaghetti squash part of this isn’t totally necessary. You could use pasta. You could layer all of this into a casserole dish and bake it together. I was looking week night dinner I could layer together quickly, and the roasted veggies are versatile if I can’t live with a whole week of tomato sauce.