Vegan Lasagna Recipe

Preheat the oven to 375°F (190°C).

Cook the lasagna noodles according to the package instructions. Once cooked, drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes, until translucent.

Add the minced garlic, red bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the vegetables are tender.

Pour in the crushed tomatoes and marinara sauce. Add the dried oregano, dried basil, dried thyme, salt, and pepper. Stir to combine, and let the sauce simmer for about 10 minutes.

Stir in the baby spinach and cook until it's wilted. Adjust the seasoning as needed.

In a bowl, mix together the vegan ricotta cheese with a pinch of salt and pepper.

Assemble the lasagna: Spread a thin layer of the sauce mixture on the bottom of a baking dish. Place a layer of lasagna noodles over the sauce. Spread a portion of the vegan ricotta mixture over the noodles. Add another layer of sauce, followed by noodles, and continue layering until all ingredients are used up, finishing with a layer of sauce on top.

Sprinkle the shredded vegan mozzarella cheese evenly over the top layer of sauce.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the edges of the lasagna are golden brown.

Once cooked, remove the lasagna from the oven and let it rest for a few minutes before slicing and serving.

Serve your delicious vegan lasagna with a side salad, and enjoy!