Vegan Pesto Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the garlic powder, onion powder, and dried basil, stirring for about 1 minute until fragrant.

4. 4

   Add the spinach to the skillet and sauté until wilted, about 2-3 minutes.

5. 5

   In a baking dish, spread a thin layer of tomato sauce on the bottom.

6. 6

   Place three lasagna noodles over the sauce.

7. 7

   Spread half of the vegan pesto over the noodles, followed by half of the sautéed spinach and half of the cherry tomatoes.

8. 8

   Sprinkle a quarter cup of nutritional yeast over the layer.

9. 9

   Repeat the layers: tomato sauce, noodles, pesto, spinach, cherry tomatoes, and nutritional yeast.

10. 10

    Top with the remaining three noodles and cover with the remaining tomato sauce.

11. 11

    Sprinkle the top with the remaining nutritional yeast and crushed red pepper.

12. 12

    Cover the dish with aluminum foil and bake for 25 minutes.

13. 13

    Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

14. 14

    Let the lasagna cool for a few minutes before slicing and serving.