Classic Vegan Lasagna

Instructions

1. 1

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

2. 2

   Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.

3. 3

   In a skillet, heat the olive oil over medium heat. Add the diced bell peppers, sliced mushrooms, and thinly sliced zucchini. Sauté until the vegetables are tender, about 5-7 minutes.

4. 4

   Stir in the chopped spinach and cook until wilted, about 2 minutes. Season the vegetable mixture with garlic powder, dried oregano, salt, and pepper.

5. 5

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

6. 6

   Place a layer of lasagna noodles over the sauce. Spread a layer of vegan ricotta over the noodles, then add a layer of the sautéed vegetable mixture. Sprinkle some nutritional yeast on top.

7. 7

   Repeat the layering process until all ingredients are used, finishing with a layer of marinara sauce and a final sprinkle of nutritional yeast.

8. 8

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

9. 9

   Remove from oven and let the lasagna cool for 10 minutes before slicing and serving.