Spicy Vegan Lasagna with Tomato and Potato

Instructions

1. 1

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

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

3. 3

   Add the diced tomatoes, red chili flakes, garlic powder, and salt to the skillet. Cook for about 5 minutes until the tomatoes soften.

4. 4

   Stir in the spinach and cook until wilted. Remove from heat and set aside.

5. 5

   In a large pot, bring water to a boil and cook the lasagna noodles according to package instructions. Drain and set aside.

6. 6

   In a baking dish, spread a thin layer of the tomato-spinach mixture on the bottom.

7. 7

   Place a layer of lasagna noodles over the sauce, followed by a layer of thinly sliced potatoes.

8. 8

   Spread a layer of vegan ricotta over the potatoes, then add another layer of the tomato-spinach mixture.

9. 9

   Repeat the layering process until all ingredients are used, finishing with a layer of the tomato-spinach mixture on top.

10. 10

    Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

11. 11

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

12. 12

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