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 softened, about 5-7 minutes.

4. 4

   In a blender or food processor, combine the firm tofu, nutritional yeast, garlic powder, onion powder, dried basil, and dried oregano. Blend until smooth to create a tofu ricotta.

5. 5

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

6. 6

   Place a layer of lasagna noodles over the sauce.

7. 7

   Spread half of the tofu ricotta over the noodles, followed by half of the sautéed vegetables and half of the spinach.

8. 8

   Repeat the layers: marinara sauce, noodles, tofu ricotta, vegetables, and spinach.

9. 9

   Top with the remaining marinara sauce.

10. 10

    Cover the dish with aluminum foil and bake for 30 minutes.

11. 11

    Remove the foil and bake for an additional 10-15 minutes, until the top is slightly golden.

12. 12

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