9 lasagna noodles (preferably whole wheat or gluten-free)
2 cups of vegan ricotta cheese (store-bought or homemade)
2 cups of marinara sauce
2 cups of spinach (fresh or frozen)
1 zucchini, thinly sliced
1 cup of sliced mushrooms (button, cremini, or your preferred type)
1 red bell pepper, diced
1/2 cup of chopped onion
2 cloves garlic, minced
1 cup of vegan mozzarella cheese (shredded)
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish or line it with parchment paper.
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, zucchini, and mushrooms. Cook for about 5-7 minutes, or until softened. Season with basil, oregano, salt, and pepper. Stir in the spinach and cook for an additional 2 minutes until wilted (if using fresh spinach).
Spread a thin layer of marinara sauce at the bottom of the prepared baking dish. Add a layer of lasagna noodles on top.
Spread a layer of the cooked vegetable mixture over the noodles, followed by a layer of vegan ricotta cheese. Repeat the layers, alternating between noodles, vegetables, and ricotta, until you’ve used all ingredients, finishing with a layer of sauce on top.
Sprinkle the shredded vegan mozzarella cheese evenly over the top.
Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 10-15 minutes before slicing.
Garnish with fresh basil leaves if desired and serve!
