Sunday 6-Veg Lasagna

Preheat oven to 375. In a large pot, cook noodles as directed in salted water, once cook, rinse in cold water and drizzle a little olive oil and massage well and lay flat on dish towel. In a large pan, heat oil, add garlic and onion and sauté. Add remaining chopped veg, half the oregano and season w salt and pepper. Sauté until veg are cooked, about 7-10 min. Set aside. To make cauliflower ricotta, add broken up florets into large food processor. Pulse until forms a rice like texture. Add remaining oregano, vegan cream cheese, and season w salt and pepper, pulse again until forms a ricotta like texture. You may need to add a little water. Spoon 1/4 cup tomato sauce at the bottom of a deep baking dish. Add a layer of noodles, spoon on 1/4 cup ricotta, top with 1/2 cup of the sautéed veg, continue to layer w noodles, sauce, ricotta, veg, and so on. Final top, add noodles, sauce and shredded Mozz and top w basil leaves. Cover tightly with foil and bake on middle tray for 30-45 minutes until cheese melts. Remove foil and broil for another 5 min to bubble and brown cheese. Remove from oven and let sit for 20 min at least for lasagna to bind and settle. Serve w greens and enjoy!