Sicilian Lasagna

There's nothing more inviting than the smell of a lasagna baking in the oven.  This is a wonderful dish to treat your guest to, serve at church potluck, or be greedy and keep all to yourself :) You can change the amounts of each vegetable to your own liking.  I never measure, so I'm sure it's quite different each time, yet, the combination of these vegetables always turns out a magnificent product!
I always serve my lasagna with a nice crispy salad, a baked potato, some sort of bean, and garlic bread... but that's because my husband is like a garbage disposal when he's in "beast mode" from the gym.  It's serves up nicely right by itself.

(GF) Gluten Free Variation:  Use "Tinkyada" Gluten free lasagna noodles instead of the regular.  They are outstanding.  Also, replace the quick oats in the vegan mozzarella with cooked rice, grits, or millet.  "Daiyah" is made from tapioca starch and is gluten free.

Lasagna right before it's baked

First Layer (Spinach, Mushrooms, Veggie Burger, onions, sauce)

Second layer (Vegan mozzarella first)

Second layer (Squash and Zucchini on top of Moz.)

Top Layer with optional Daiyah cheese (before adding Marinara, and Sun dried tomatoes)

                     

• Ingredients:
  
  
  

  Sicilian lasagna noodles (very thin/ and you don't have to pre-boil them) or "oven Ready" lasagna
  2 handfuls of Baby spinach
  1/5 of a zucchini (sliced)
  1/5 of a squash (sliced)
  1 small box of baby portabellas sliced

  
  

  1 Cup of veggie burger crumbles
  1/2 of a large purple onion (diced)
  1 recipe "vegan mozzarella sauce" Or a cup of your favorite vegan moz. Cheese
  2 jars of "Barilla" marinara (I like the herb and basil kind)
  1/2 Cup of "California" Sun dried tomatoes

  
  

  
  First, you're going to make the vegan mozzarella,  so it can be thickening on the stove. The Recipe is listed below the directions.
  
  Directions:
  
  
  

  ~In a large casserole dish, spread about 3 Tbs of marinara, so that your noodles don't stick and burn.
  Then you layer the following:
  ~1st layer of noodles (cover the bottom of the dish)
  one layer of spinach (about 2 handfuls/however much you like)
  one layer of sliced mushrooms
  sprinkle veggie burger over mushrooms
  sprinkle diced onion
  drizzle about a half cup of marinara over all, and spread even with the back of a spoon
  ~2nd layer of noodles
  Spread all moz. cheese evenly across noodles
  layer sliced zucchini and squash (overlapping is okay)
  ~3rd layer of noodles
  Sprinkle a little shredded mozzarella (or daiyah [vegan] cheese on top (optional, because you already have one thick layer of cheese)

  
  

  Pour marinara over, about a 1/4 inch thick, and spread evenly with the back of a spoon
  ~Take half cup of sun dried tomatoes and spread them out evenly on top of marinara
  ~Bake 1 hour covered, then 30 minutes uncovered on 350 degrees. Enjoy!
  
  Vegan Mozzarella:
  2 Tbs. Tahini Butter (peanut butter aisle)
  1/4 Cup Nutritional Yeast flakes (healthfood store)
  3 Tbs. Quick oats
  2 Tbs. Lemon Juice
  1 tsp. garlic powder
  1.5 tsp. onion powder
  1.5 tsp. salt
  1 Tbs. Cornstarch
  1 Cup of water
  
  Blend smooth, and thicken on low heat. stir every few minutes, and use immediately or freeze for later.  After it is frozen, it can easily be shredded with a grater, if you need it for pizza, or other recipes.  You don't have to do that for this.  Use all of it for this lasagna.