Ingredients

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

2. 2

   Add the chopped mushrooms and cook for another 5-7 minutes until they release their liquid and start to brown.

3. 3

   Stir in the rinsed lentils, marinara sauce, vegetable broth, and dried oregano. Bring the mixture to a boil.

4. 4

   Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened. Season with salt and pepper to taste.

5. 5

   Preheat your oven to 375°F (190°C).

6. 6

   Spread a small amount of the lentil sauce on the bottom of a 9x13 inch baking dish.

7. 7

   Layer 3-4 lasagna noodles over the sauce, followed by a generous layer of lentil sauce, a handful of fresh spinach, and a sprinkle of vegan mozzarella.

8. 8

   Repeat the layers (noodles, sauce, spinach, cheese) until all ingredients are used, finishing with a final layer of cheese on top.

9. 9

   Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

10. 10

    Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly. Let sit for 10 minutes before slicing.