Best Veggie Lasagna

 This was an amazing recipe - especially the tofu ricotta.  The whole thing took a while, especially since it calls for regular lasagna noodles, not the no-cook variety.  I used Green lentil lasagne noodles by Explor, and although they were oven-ready, I cooked them for about 4 minutes beforehand.  The dish was really good - loved the roasted fennel, and while the mixed veggies were roasting, I prepared the ricotta.  

I used the veggies as described, and added red pepper as well.  The tomatoes end up a little bitter, so might substitute something else.

https://www.loveandlemons.com/vegetarian-lasagna/ 

Ingredients

Roasted Vegetables (yield 5 heaping cups raw veggies)

• 1 large leek, white and light green parts, chopped
• ½ medium red onion, chopped into ½-inch pieces
• 1 fennel bulb, chopped into ½-inch pieces
• 2 carrots, slice into thin rounds
• 8 ounces cremini mushrooms, stemmed and halved
• 1 zucchini, sliced into ¼-inch thick half moons
• 12 cherry tomatoes, left whole
• extra-virgin olive oil, for drizzling
• sea salt and freshly ground black pepper

"Ricotta" Filling

• 23 ounces extra firm tofu, drained and patted dry
• ¼ cup nutritional yeast
• juice and zest of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove
• 1 teaspoon oregano
• ¼ teaspoon red pepper flakes
• 1 teaspoon sea salt
• freshly ground black pepper, to taste
• ½ cup loose-packed fresh basil

For the lasagna

• 12 lasagna noodles*
• 24 ounces store-bought or Homemade Marinara
• 1 packed cup chopped kale
• 2 cups grated smoked mozzarella cheese
• sliced basil, for garnish