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 until al dente. Drain and set aside.

3. 3

   In a large skillet over medium heat, sauté the mushrooms and zucchini until they are tender, about 5-7 minutes.

4. 4

   In a mixing bowl, combine the crumbled tofu and chopped spinach.

5. 5

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

6. 6

   Place three lasagna noodles over the sauce.

7. 7

   Spread half of the tofu-spinach mixture over the noodles.

8. 8

   Add half of the sautéed mushrooms and zucchini on top.

9. 9

   Pour a third of the remaining marinara sauce over the vegetables.

10. 10

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

11. 11

    Repeat the layers: noodles, tofu-spinach mixture, mushrooms and zucchini, marinara sauce, and vegan mozzarella cheese.

12. 12

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

13. 13

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

14. 14

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

15. 15

    Let the lasagna cool for 10 minutes before slicing and serving.