Vegan Spinach and Mushroom Lasagna

Instructions

1. 1

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

2. 2

   Cook the whole wheat 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 diced onion and sauté until translucent, about 5 minutes.

4. 4

   Add the minced garlic and chopped mushrooms to the skillet. Cook for another 3-4 minutes until the mushrooms are tender.

5. 5

   Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove from heat.

6. 6

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

7. 7

   Place three lasagna noodles over the sauce.

8. 8

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

9. 9

   Sprinkle a third of the vegan mozzarella cheese over the vegetable layer.

10. 10

    Repeat the layers: sauce, noodles, spinach and mushroom mixture, and cheese.

11. 11

    Top with the remaining three noodles, the rest of the tomato sauce, and the remaining vegan mozzarella cheese.

12. 12

    Sprinkle the oregano over the top.

13. 13

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

14. 14

    Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

15. 15

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