Ingredients:

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2 TBSP olive oil

1 medium yellow onion, diced

8 oz package fresh cremini mushrooms (a.k.a. "baby bellas"), sliced

3 large cloves garlic, minced

2 cups passata (tomato sauce) or your favourite pasta sauce

1/2 TBSP granulated sugar (optional)

375g box lasagna noodles (about 18 noodles)

1/2 tsp dried oregano

Pinch red chili flakes

1/2 tsp salt

1/2 tsp black pepper

2 cups vegan ricotta (or make your own using the delicious recipe by Nora Cooks below)

1/2 cup vegan parmesan

2 cups vegan mozzarella

1 cup fresh basil, chopped

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Nora Cooks vegan ricotta:

1 pkg firm tofu (16oz)

3 TBSP lemon juice

1 tsp salt

1 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

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Prepare the noodles:

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1) Preheat oven to 350°F/175°C. Parboil lasagna noodles according to package directions.

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Prepare the veggies:

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2) Add oil and heat pan over medium. Sauté onion and garlic for 2-3 minutes until fragrant, then add the mushrooms. Sprinkle a pinch of salt and stir and cook until most liquid from the mushrooms has evaporated (about 5-7 minutes). Set aside and allow to cool.

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3) Boil a pot of water and add the spinach until wilted, about 3 minutes. Drain and squeeze out the excess liquid. Set aside to cool.

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Prepare the ri-not-ta filling:

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4) If you are making Nora Cooks' vegan ricotta, add all ingredients to a food processor and pulse until smooth and creamy. Taste and adjust seasoning as you wish. In a bowl, mix the vegan ricotta with the oregano, chili flakes, salt, pepper, and half of the vegan parmesan (1/4 cup - reserve the remaining 1/4 cup for topping).

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Assemble and bake: 

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5) Once the mushrooms and spinach have cooled, mix together with the seasoned vegan ricotta mixture. Taste your selected passata; if it is fairly acidic, stir in a bit of the sugar at a time to cut the acidity and add sweetness. Test and adjust to taste. 

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6) Grease a 9 X 13 baking pan with a bit of oil. Lay down 5-6 lasagna noodles, slightly overlapping. Spread 1 cup of the mixture evenly over the noodles, followed by 1/2 cup of vegan mozzarella and then 1 cup of passata. Repeat. When you get to the third layer, omit the passata and simply top with remaining mixture, remaining 1 cup mozzarella, and remaining 1/4 cup vegan parmesan. 

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7) Cover with aluminum foil and bake for 1 hour. Then, remove foil and broil for 5-8 minutes or until cheese browns slightly.

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8) Allow to set for 10 minutes and serve with fresh basil.

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Makes 10-12 servings.

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