1 box Rice Lasagna Noodles
2 packed cups fresh baby spinach
6 cups frozen Broccoli, caulliflower & carrots
2 32oz. jars vegan Marinara sauce (I use Classico organic)
1/4 cup Herbs de Province, or mix your own using basil, rosemary, oregeno, etc
1 pkg. Daiya pepperjack shreds (or mozarella shreds)
- Place Broccoli, cauliflower, and carrots in baking pan and sprinkle with herbs, roast at 400 degrees for 40 minutes.
- Bring a Dutch oven 3/4 full of filtered water to boil, then remove from heat. Add noodles, let soak exactly 10 minutes, drain. (This is the trick to making gluten free pasta turn out right!)
- In a deep Lasagna baking pan 10 x 15 x 4 (if you don't have a lasagna pan use TWO 9x13x2 pans and TWO boxes of noodles) place enough marina to just cover the bottom. Layer:
- Daiya shreds
- roasted veggies
Top with sliced tomatoes if desired. Bake 35-40 minutes at 350 degrees. Let stand 10 minutes before serving. Enjoy!