Creamy Spinach and Mushroom Vegan Lasagna Recipe

Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9x13-inch baking dish with non-stick spray or a drizzle of olive oil.

Heat the olive oil in a large skillet over medium-high heat, then add the sliced cremini mushrooms and sauté for about 5 to 7 minutes until they are browned.

Stir the fresh baby spinach into the skillet with the mushrooms, cooking for 2 minutes until the leaves are completely wilted, then remove from heat.

Prepare the tofu ricotta by crumbling the extra-firm tofu into a food processor along with the nutritional yeast, lemon juice, garlic powder, and salt, then pulsing until creamy.

Spread 1/2 cup of the marinara sauce evenly across the bottom of the prepared baking dish, then arrange 3 or 4 lasagna noodles over the sauce in a single layer.

Spread one-third of the tofu ricotta over the noodles, top with one-third of the sautéed mushrooms and spinach, pour on another 1/2 cup of marinara, and sprinkle with 1/2 cup of vegan mozzarella.

Repeat the layers twice more, ending with a final layer of noodles topped with the remaining marinara sauce and the rest of the vegan mozzarella before covering tightly with foil.

Bake covered for 35 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted, letting it rest for 10 minutes before slicing.