Vegan Spinach and Mushroom 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 sliced mushrooms and bell peppers until they are tender, about 5-7 minutes.

4. 4

   Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.

5. 5

   Spread a thin layer of tomato 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 cream cheese over the noodles.

8. 8

   Add half of the mushroom, bell pepper, and spinach mixture over the cream cheese.

9. 9

   Sprinkle a third of the vegan parmesan cheese over the vegetables.

10. 10

    Repeat the layers: tomato sauce, noodles, remaining cream cheese, remaining vegetables, and another third of the parmesan cheese.

11. 11

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

12. 12

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

13. 13

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

14. 14

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