Classic Vegan Lasagna

Instructions

1. 1

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

2. 2

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

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

4. 4

   Add the sliced mushrooms and zucchini to the skillet. Cook for about 5-7 minutes until they are tender.

5. 5

   Stir in the chopped spinach, crumbled tofu, dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes until the spinach is wilted. Remove from heat.

6. 6

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

7. 7

   Place three lasagna noodles over the sauce.

8. 8

   Spread half of the tofu and vegetable mixture over the noodles.

9. 9

   Sprinkle a third of the vegan mozzarella cheese over the mixture.

10. 10

    Repeat the layers: marinara sauce, noodles, remaining tofu and vegetable mixture, and another third of the cheese.

11. 11

    Top with the remaining three noodles, the rest of the marinara sauce, and the last third of the cheese.

12. 12

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

13. 13

    Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

14. 14

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