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, then drain and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat and sauté the mushrooms until they are soft and lightly browned. Add the fresh spinach and cook until wilted. Season with garlic powder, salt, and pepper.

4. 4

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

5. 5

   Lay 4 lasagna noodles over the sauce, slightly overlapping to fit.

6. 6

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

7. 7

   Pour 1 cup of vegan bechamel sauce over the vegetables, then sprinkle with 1/3 cup of vegan mozzarella cheese.

8. 8

   Repeat the layers starting with the noodles, then the remaining mushroom and spinach mixture, another cup of bechamel sauce, and 1/3 cup of mozzarella cheese.

9. 9

   Top with the final layer of noodles, the remaining marinara sauce, the last of the bechamel sauce, and the rest of the mozzarella cheese. Sprinkle the grated vegan parmesan on top.

10. 10

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

11. 11

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

12. 12

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