Vegan Lasagna with Roasted Vegetables

This vegan lasagna is a delicious and healthy alternative to the classic dish. It's made with black beans, corn, tomatoes, tomato sauce, onion, green bell pepper, red bell pepper, and zucchini. The lasagna is baked in the oven until heated through, and then served immediately.

The history of lasagna is a long and winding one, dating back to the Middle Ages. The dish is thought to have originated in Italy, where it was originally made with layers of pasta, meat, and cheese. Over time, lasagna has evolved into a variety of different regional variations, each with its own unique ingredients and flavors. This vegan lasagna is a modern take on the classic dish. It's made with all plant-based ingredients, so it's perfect for vegans and vegetarians alike. The lasagna is also relatively easy to make, and it's a great way to use up leftover vegetables.

Prep time: 15 | Cook time: 20 | Serves: 6

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (15 ounce) can tomato sauce
• 1 cup chopped onion
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the black beans, corn, tomatoes, tomato sauce, onion, green bell pepper, red bell pepper, and zucchini.
3. Spread the mixture into a 9x13 inch baking dish.
4. Bake in the preheated oven for 20 minutes, or until heated through.
5. Serve immediately.

Why It Works

• The combination of black beans, corn, tomatoes, and tomato sauce creates a flavorful and satisfying filling.
• The roasted vegetables add a touch of sweetness and crunch to the lasagna.
• The lasagna is baked in the oven until heated through, which helps to meld the flavors together.