Easy Vegan Lasagna

Ingredients:

• 12 no boil noodles, whole wheat
• 2 1/2 cups tomato sauce (I used Trader Joe’s Organic jarred sauce)
• 1 1/2 tablespoons cooking oil
• 1 1/2 cups yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup shitake mushrooms, cleaned and chopped
• 12 ounces vegan Italian sausage, crumbled
• 3 cups fresh baby spinach, chopped
• 1/2 cup vegan sour cream
• 1/2 cup vegan cream cheese
• 1/4 cup fresh basil, chopped
• 1 1/2 cups vegan shredded mozzarella cheese
• 1/2 cup vegan parmesan cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions:

1. Preheat oven to 375F.
2. In medium skillet add oil, onion and garlic, cooking over medium heat for 3-5 minutes.
3. Add mushrooms and sausage, stir and heat through another 5 minutes.
4. Next, add spinach and cook an additional 2 minutes until leaves are wilted. Turn off heat and stir in sour cream, cream cheese, basil, salt and pepper.
5. Add 1 C. sauce to bottom of 9″ x 13″ baking pan, spreading out evenly. Layer in 4 lasagna noodles, making sure to overlap slightly.
6. Spread with 1/2 of the sausage mixture. Add 1/2 C. sauce.
7. Sprinkle on 1/2 C. mozzarella cheese and 1/4 C. parmesan cheese.
8. Layer 4 more noodles on top of that.
9. Add the other 1/2 of the sausage mixture, 1/2 C. tomato sauce, 1/2 C. mozzarella cheese and 1/4 C. parmesan cheese.
10. Add the final layer of 4 noodles. Spoon on remaining 1/2 C. tomato sauce and sprinkle on remaining 1/2 C. mozzarella cheese.
11. Cover with foil and bake 25 minutes. Uncover and bake additional 5 minutes or until the cheese is melted thoroughly and lasagna is bubbly.
12. Remove from oven and let sit 10 minutes before cutting and serving.

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