Vegan Mushroom and Spinach 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 chopped mushrooms until they are tender and any liquid has evaporated.

4. 4

   Add the chopped spinach to the skillet and cook until wilted. 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 ricotta cheese over the noodles.

8. 8

   Add half of the mushroom and spinach mixture over the ricotta.

9. 9

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

10. 10

    Repeat the layers: noodles, ricotta, mushroom and spinach mixture, and tomato sauce.

11. 11

    Top with the last three noodles, the remaining tomato sauce, and sprinkle the vegan mozzarella cheese on top.

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 cheese is melted and bubbly.

14. 14

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