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 minutes.

4. 4

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

5. 5

   In a bowl, combine the crumbled tofu, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. Mix well to create a tofu ricotta.

6. 6

   Spread a thin layer of marinara 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 tofu ricotta over the noodles.

9. 9

   Add half of the sautéed vegetables over the tofu ricotta.

10. 10

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

11. 11

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

12. 12

    Top with the final layer of noodles and the remaining marinara sauce.

13. 13

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

14. 14

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

15. 15

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