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Vegan spinach and mushroom lasagna Recipe

Cuisine Diet Italian Vegan

How to make Vegan spinach and mushroom lasagna ?

#	Steps
1.	Preheat the oven to 375°F.
2.	Cook the lasagna noodles according to package instructions. Once cooked, drain and set aside.
3.	In a large skillet, heat the olive oil over medium heat. Add the garlic and onions and sauté until the onions are translucent.
4.	Add the mushrooms and spinach to the skillet and continue to sauté until the mushrooms are tender and the spinach is wilted. Season with salt and pepper to taste.
5.	In a separate bowl, mix together the vegan ricotta cheese and nutritional yeast until well combined.
6.	To assemble the lasagna, spoon a layer of marinara sauce onto the bottom of a 9x13 inch baking dish. Add a layer of cooked lasagna noodles on top of the sauce, followed by a layer of the ricotta mixture, then a layer of the spinach and mushroom mixture.
7.	Repeat this layering process until all of the ingredients are used up, finishing with a layer of marinara sauce on top. Sprinkle the vegan mozzarella cheese on top of the lasagna.
8.	Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9.	Remove from the oven and let cool for a few minutes before serving.

Tips:

For a gluten-free version, use gluten-free lasagna noodles.
Make the cashew cheese sauce ahead of time and store it in the fridge for up to 5 days.
Leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Enjoy your delicious and healthy vegan spinach and mushroom lasagna!