Vegan Vegetable Lasagna

Lasagna is such a versatile dinner dish that's easy to make, and can have any ingredients stuffed between layers of noodles.

Serves: 6

Prep Time: 20 min

Cooking Time: 45-50 min

Total:  55 min

Ingredients

8-9 dry lasagna noodles (white, whole wheat, rice, spelt, buckwheat)
2 packages frozen spinach, defrosted
1/2 tsp. ground nutmeg
1 tbsp. olive oil
1 large onion, chopped
1-2 cloves garlic, chopped
3 cups white or crimini mushrooms, chopped
2 tsp. dried oregano
2 cups tomato sauce (plain, zesty, herb) or roasted red pepper sauce
1 large sweet potato, peeled and sliced (optional)
1 small-medium eggplant, washed and thinly sliced
1 package Daiya vegan mozzarella cheese
salt and pepper, to taste

Directions

1. Mix nutmeg with defrosted spinach and set aside.
2. Boil sweet potato in a pot full of water until tender. Drain water and set aside.
3. In a frying pan, heat oil and saute onions and garlic until lightly browned. Add mushrooms and stir fry for an additional 3-4 minutes. Add oregano, salt and pepper, stir and set aside.
4. In a large rectangular casserole dish, transfer approximately 1/3 cup of tomato sauce. Add 1/2 cup water and stir to combine. 
5. Use 4 dry lasagna noodles to make a layer on top of the sauce. Break noodles if necessary. By layering noodles on top of the sauce, they will not stick to the bottom of the dish and cook evenly.
6. Using all of the spinach, make an even layer on top of the noodles, followed by a layer of 1/2 the amount of onions and mushrooms. Sprinkle with cheese.
7. Make another layer of dry lasagna noodles, followed by approximately 2/3 cup tomato sauce. Add another 1/4 cup of water over the noodles, to ensure it is wet enough.
8. Make a layer of eggplant slices. Sprinkle with salt and pepper.
9. Add remaining onions and mushrooms on top, followed by remaining tomato sauce. If using sweet potato, make another layer. Sprinkle with remaining cheese.
10. Cover with tinfoil and bake in a preheated oven at 350 F for 45-50 minutes.
11. Test if noodles are soft. Allow to stand for 5 minutes, then serve with a side of mixed green salad.