Vegan Pesto 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 whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.

3. 3

   Spread a thin layer of vegan basil pesto on the bottom of a 9x13-inch baking dish.

4. 4

   Place a layer of cooked lasagna noodles over the pesto.

5. 5

   Spread a third of the remaining pesto over the noodles, then top with a third of the cherry tomatoes, a third of the spinach, and a third of the vegan mozzarella shreds.

6. 6

   Repeat the layering process two more times: noodles, pesto, tomatoes, spinach, and mozzarella.

7. 7

   Finish with a final layer of noodles, the last of the pesto, and sprinkle the remaining vegan mozzarella shreds on top.

8. 8

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

9. 9

   Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.

10. 10

    Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your Vegan Pesto Lasagna!