Cheesy Vegan Spinach Lasagna With Parmesan, Ricotta, and Mozzarella

Using vegan parmesan, ricotta, and mozzarella, NYC Vegan: Iconic Recipes for a Taste of the Big Apple shows us how to get this gooey, cheesy deliciousness right in our very own kitchen.

What you need:

What you do:

Lightly oil baking sheet and set aside. Into a large pot of boiling water, add salt and lasagna noodles and cook 6 minutes. Drain noodles and arrange individually on baking sheet.
In a large skillet, warm oil. Add onion and sauté 5 minutes, then add garlic and cook for 30 seconds. Add spinach in batches until wilted. Drain and set aside.
Preheat oven to 400 degrees. In a lightly oiled baking dish, spread ¾ cup tomato sauce, then add 3 lasagna noodles. Spread ⅓ ricotta over noodles and add ⅓ of spinach mixture. Sprinkle 2 tablespoons mozzarella over mixture, then add 1 tablespoon of parmesan. Repeat two more times. Top last layer of noodles with remaining sauce, mozzarella, and parmesan.
Cover pan with aluminum foil and bake 35 minutes. Remove foil and cook 10 more minutes. Serve warm.

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Story Credits: Vegnews.com