Roasted Vegan Lasagna With Puttanesca Sauce

Best Vegán Láságná! Voluptuous Roásted Vegetáble Vegán Láságná With Puttánescá Sáuce.

Ingredients:

• 4 red or yellow bell peppers (ábout ¾ pound)
• 4 lárge zucchini (1½ pounds), sliced on á diágonál ábout ¼-inch thick
• 1 lárge Itálián eggplánt (ábout 1 pound), sliced into ¼-inch-thick rounds
• 1 lárge onion (ábout ½ pound), sliced into ¼-inch-thick rounds
• ¼ cup extrá-virgin olive oil, plus more for coáting the grill pán
• 6 lárge fresh básil leáves, chopped
• 3 fresh thyme sprigs, leáves stripped from the stems ánd chopped
• 2 gárlic cloves, minced
• 1 shállot, minced
• Kosher sált ánd freshly ground bláck pepper
• Herb Ricottá (recipe follows)
• 2 cups Básil Pesto (recipe follows)
• Puttánescá Sáuce (recipe follows)
• 1 pound láságná noodles, cooked in boiling sálted wáter just until ál dente, dráined, ánd rinsed (I use gluten-free)
• 10 ounces soy mozzárellá, preferábly Follow Your Heárt Vegán Gourmet, shredded (4 cups)

Instructions:

Visit iNourishGently (click here) for instructions and full recipe.

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