Vegan Lasagna with Spinach and Mushrooms
Ingredients
- 1 package lasagna noodles
- 2 cups marinara sauce
- 1 cup vegan ricotta cheese
- 1 cup vegan mozzarella cheese
- 1 cup sliced mushrooms
- 1 cup spinach
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Preparation
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions and drain them.
In a skillet, heat the olive oil over medium heat and sauté the diced onions and minced garlic until softened.
Add the sliced mushrooms and spinach to the skillet and cook until the vegetables are tender, then season with dried basil, dried oregano, salt, and pepper.
In a baking dish, spread a layer of marinara sauce, then add layers of lasagna noodles, vegan ricotta cheese, the vegetable mixture, and vegan mozzarella cheese, repeating until all ingredients are used and ending with sauce and cheese on top.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 to 15 minutes until bubbly and golden.
Allow the lasagna to rest for 10 minutes before slicing and serving.
