Easy Vegan Lasagna
By: Veggie-Kids
Published: Thursday, May 26, 2011 - 10:09am

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

Preparation

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.