Ingredients:
12 lasagna noodles
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
Salt and black pepper to taste
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups vegan mozzarella cheese, shredded
1/2 cup vegan Parmesan cheese, grated
Instructions:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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 and garlic and cook until softened, about 5 minutes.
Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 10 minutes.
In a medium bowl, mix the spinach, vegan mozzarella cheese, and 1/4 cup of the vegan Parmesan cheese.
To assemble the lasagna, spread 1/3 of the tomato sauce on the bottom of the prepared baking dish. Top with 4 lasagna noodles, 1/2 of the spinach and cheese mixture, and another 1/3 of the tomato sauce.
Repeat the layers, ending with the remaining tomato sauce.
Sprinkle the remaining 1/4 cup of vegan Parmesan cheese over the top of the lasagna.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 10 minutes before serving.
