Vegan Spinach and Mushroom Lasagna

Ingredients:

Sauce:

1 pound cremini mushrooms (diced)

½ pound white mushrooms (diced)

1 tsp salt

2 tbsp olive oil

1 sm onion (diced)

2 tbsp olive oil

2 garlic cloves (minced)

2 tbsps tomato paste

4 cups pasta sauce

1 tsp dried oregano

1 tsp dried basil

Lasagna-

20 oz frozen chopped spinach (thawed and squeeze out

excess water)

16 lasagna noodles (uncooked) wheat or gluten-free

2 tbsp fresh parsley (chopped)a cheese

2 tbsp fresh parsley (chopped)

4 cups non-dairy parmesan (shredded) divided

4 cups non-dairy mozzarella cheese (shredded) divided

Directions:

1)Place mushrooms in a large pan on medium-high heat. Sprinkle salt over the mushrooms. The mushrooms will sizzle and then start to release water. Add the onions once the mushrooms start to release water into the pan. Cook another 5 minutes or until the water has boiled away.

2) Drizzle olive oil over mushrooms and onions. Stir and cook for another minute

3)Stir in the tomato paste, cook for a minute longer. Reserve 1 cup of pasta sauce (for the bottom of the casserole dish), mix the remaining pasta sauce with mushrooms and onions. Add oregano and basil. Bring to a simmer, then lower the heat and simmer on a low simmer, for 10 minutes.

Assemble the lasagna:

4) Preheat over to 350 F and remove the sauce from the heat

5) Spread the one cup of reserved tomato sauce over the bottom of a large casserole dish. Place a layer of lasagna noodles down over the pasta sauce, slightly overlapping. Sprinkle half of the ricotta cheese over the noodles and half spinach over the ricotta. Sprinkle half of the mozzarella cheese over the spinach and half of the parmesan cheese. Then spoon 1/3 of your mushroom sauce over the mozzarella. Sprinkle half of the fresh parsley over the sauce. Repeat.

6)Cover with foil and bake:

Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges.

7)Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes. Let the lasagna set 5 to 10 minutes before serving.

Enjoy!

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