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. Stir in the garlic powder, onion powder, and dried basil. Remove from heat.

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 vegan ricotta over the noodles, followed by half of the vegetable mixture.

8. 8

   Pour 1/3 of the remaining marinara sauce over the vegetables.

9. 9

   Repeat the layers: noodles, ricotta, vegetables, and sauce.

10. 10

    Top with the last three noodles and the remaining marinara sauce.

11. 11

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

12. 12

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

13. 13

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