Vegan Spinach and Mushroom 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 over medium heat, sauté the mushrooms until they are tender and any liquid has evaporated.

4. 4

   Add the fresh spinach to the skillet and cook until wilted. Remove from heat.

5. 5

   Spread a thin layer of tomato sauce on the bottom of a baking dish.

6. 6

   Place three lasagna noodles over the sauce.

7. 7

   Spread half of the mushroom and spinach mixture over the noodles.

8. 8

   Pour half of the vegan bechamel sauce over the vegetables.

9. 9

   Sprinkle a third of the vegan parmesan over the bechamel sauce.

10. 10

    Repeat the layers: noodles, remaining mushroom and spinach mixture, remaining bechamel sauce, and another third of the vegan parmesan.

11. 11

    Top with the final layer of noodles, the remaining tomato sauce, and the rest of the vegan parmesan.

12. 12

    Cover the dish with foil and bake for 25 minutes.

13. 13

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

14. 14

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