I tried a product I had not cooked with before and it was fantastic - hearts of palm lasagna sheets! Paired with other veggies and my homemade roasted marinara, and man, what a fantastic lasagna that my family loved! I also used plant based cheese which turned this into a vegan lasagna!!!
Start by making the roasted marinara sauce (if not using store bought). Preheat oven to 450°F.
Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
Roast for 30-40 minutes.
Remove from the oven and transfer everything to a large bowl.
Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
Smoke or roast eggplant and zucchini at 375°F for 5-7 mins each side to pre-cook slightly. Use a silicone basting brush to apply a very small amount of olive oil to both sides and season with salt and ground pepper.
Sauté mushrooms in a pan with olive oil, salt, and ground pepper.
Now time to layer the lasagna. Start with marinara sauce and a sprinkle of fresh chopped basil, add a layer of eggplant rounds, then a layer of mushrooms, zucchini, and the hearts of palm sheets. Sprinkle cheese all around the sides and then start again with the sauce and layer of veggies and cheese. Finish with a little sauce, fresh basil and grated Parmesan, if desired.
Smoke or bake at 375°F for 40 mins until all the flavors have melded, the sauce is bubbling, and cheese is hot and melted.
Remove from the oven and let rest for about 10 minutes, otherwise it will burn the you know what out of your mouth!
