Ingredients:
12 Tinkyada Brown Rice Lasagna Sheets
Garlic Basil Vegan Ricotta
26 oz. Marinara Sauce (or more)
balsamic vinegar
fresh basil, finely chopped (for garnish)
olive oil
freshly ground black pepper
salt
For the Roasted Veggies:
20 cremini mushrooms, sliced
2 green bell peppers, thinly sliced and halved
2 red bell pepper, thinly sliced and halved
1 medium-large onion, thinly sliced and quartered
For the Italian Breadcrumbs:
1 1/4 cups Plain Breadcrumbs (opt gluten-free breadcrumbs)
2/3 teasp salt
1/4 teasp onion powder
1/3 teasp garlic powder
1/3 teasp dry Italian seasoning (or just dried oregano )
How to make it?
Visit: Vegan Lasagna Recipe with Roasted Veggies & Garlic Herb Ricotta @ vegetariangastronomy.com