vegan lasagna

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1 (15 ounce) container vegan ricotta cheese
• 1/2 cup nutritional yeast
• 1/4 cup chopped fresh parsley
• 9 lasagna noodles
• 2 cups chopped spinach
• 1 cup shredded vegan mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. While the sauce simmers, cook lasagna noodles according to package directions. Drain and set aside.
5. In a medium bowl, combine vegan ricotta, nutritional yeast, and parsley. Mix well.
6. Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
7. Layer 3 lasagna noodles over the sauce.
8. Spread half of the vegan ricotta mixture over the noodles.
9. Top with half of the chopped spinach.
10. Repeat layers: noodles, remaining ricotta mixture, remaining spinach.
11. Top with the final 3 lasagna noodles, remaining tomato sauce, and shredded vegan mozzarella cheese.
12. Cover with foil and bake for 30 minutes.
13. Remove foil and bake for an additional 15-20 minutes, or until bubbly and cheese is melted and lightly browned.

Notes

• For a richer flavor, add 1/2 cup of vegetable broth to the tomato sauce.
• To prevent the noodles from sticking together, add a little water to the sauce while simmering.
• You can substitute other vegetables, such as zucchini or mushrooms, into the lasagna.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To ensure even cooking, use a digital thermometer to check the internal temperature of the lasagna – it should reach 165°F (74°C).