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

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

5. 5

   Place three lasagna noodles over the sauce.

6. 6

   Spread half of the vegan ricotta over the noodles, followed by half of the sautéed mushrooms and zucchini, and half of the spinach.

7. 7

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

8. 8

   Repeat the layers: three more noodles, the remaining vegan ricotta, the remaining mushrooms and zucchini, the remaining spinach, and another third of the marinara sauce.

9. 9

   Top with the last three noodles, the remaining marinara sauce, and sprinkle the vegan mozzarella evenly over the top.

10. 10

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

11. 11

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

12. 12

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