Ingredients

Arrarbiatta Sauce

1 oz, Extra-virgin olive oil
2 cups , Onion, diced
3 ea., Garlic cloves, minced
1 ea. or as needed, Red pepper flakes, a pinch
28 oz., Tomatoes, canned, diced
¼ cup , Capers, rinsed
¼ cup , Kalamata olives, chopped
1 Tbsp., Parsley, chopped
1 Tbsp., Basil, chopped
as needed, Salt
as needed, Black pepper, ground

Vegetables

2 ea., Eggplant, sliced ¼” thick lengthwise
3 ea., Zucchini, sliced ¼” thick lengthwise
3 ea., Yellow squash, sliced ¼” thick lengthwise
1 oz., Extra-virgin olive oil

Assembly

1 ea., Red pepper, roasted, diced
¼ cup , Basil, chopped
14 oz., Daiya Mozzarella Shreds
1 Tbsp., Nutritional yeast
as needed, Salt
as needed, Black pepper, ground

Method

1. For the Arrabiata Sauce: In a saucepot, heat the olive oil, add the onions and cook until translucent. Add the garlic and cook until aromatic. Add the chili flakes, cook for 10 seconds. Add the tomatoes and bring to a simmer. Reduce the heat and cook for 20 minutes. Add the capers and olives and cook for 10 more minutes. Stir in the parsley and basil, adjust seasoning with salt, pepper and chili flakes as needed.

2. For the Vegetables: Preheat a 400°F oven.

3. Lay the vegetables in a single layer on separate baking sheets. Sprinkle both sides with salt and let sit for 10 minutes. Pat off the excess moisture that accumulates.

4. Drizzle the vegetables with olive oil, and sprinkle with pepper.

5. Roast the squashes in a hot oven until golden brown and just cooked through. Set aside to cool.

6. Roast the eggplant in a hot oven until slightly browned and cooked all the way. Let cool.

7. Reduce oven temperature to 350°F.

8. To Assemble: Place a cup of Arrabiata Sauce in the bottom of an 8x10 baking dish. Place a single layer of eggplant on top. Spread Arrabiata Sauce on top of the eggplant, and spread 1/5 of the cheese on top, sprinkle with nutritional yeast.

9. Place a single layer of squashes on top of the cheese. Spread with Arrabiata Sauce and sprinkle with red peppers. Spread 1/5th   of the cheese on top, sprinkle with nutritional yeast.

10. Repeat the layer of eggplant, sauce, cheese and yeast, and a layer of squash, sauce, cheese and yeast.

11. Finish the lasagna with a layer of eggplant, spread the last of the sauce on top, and sprinkle with the remaining cheese and yeast.

12. Cover with foil, but do not let the foil touch the lasagna.

13. Bake in a 350°F oven for 30 – 45 minutes or until the cheese has melted and the lasagna is bubbling.

14. Remove from oven and let sit for 10 minutes.

15. Cut and serve.