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 mushrooms and zucchini, and sauté until they are tender, about 5-7 minutes.

4. 4

   Add the spinach to the skillet and cook until wilted, about 2 minutes. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir well and remove from heat.

5. 5

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

6. 6

   Place three lasagna noodles over the sauce.

7. 7

   Spread half of the crumbled tofu over the noodles, followed by half of the vegetable mixture.

8. 8

   Pour a third of the remaining marinara sauce over the vegetables and sprinkle with a third of the vegan mozzarella cheese.

9. 9

   Repeat the layers: noodles, tofu, vegetables, sauce, and cheese.

10. 10

    Top with the last three noodles, the remaining sauce, and the remaining cheese.

11. 11

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

12. 12

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

13. 13

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