Ingredients

The following ingredients have 4 Servings
  • 9 lasagna noodles
  • 10 Minute Vegan Marinara*
  • 8 oz vegan ricotta**
  • 1/4 cup vegan parmesan***
  • 3/4 cup non-dairy milk (unsweetened)
  • 8 oz frozen spinach (thawed and drained)
  • 1 tsp Italian seasoning
  • salt & pepper
  • fresh parsely (for topping (optional))

Instruction

  • Preheat oven to 350 degrees.
  • Bring a large pot of water to a boil and cook lasagna noodles according to package instructions. Drain and rinse with cool water. Set aside until ready to use. 
  • Prepare 10 Minute Vegan Marinara according to instructions. 
  • Add ricotta, parmesan, milk, spinach, Italian seasoning and a pinch of salt & pepper to a bowl. Stir until well combined - add more milk if you want a thinner consistency. 
  • To assemble, spoon 1/2 cup of marinara sauce on the bottom of a 13 x 6 baking pan. Layer 3 lasagna noodles over the marinara and spoon 1/3 of the remaining marinara on top of the noodles followed by 1/3 of the ricotta mixture. Repeat layers - noodles, marinara, ricotta, noodles, marinara, ricotta.
  • Spray a piece of foil with non-stick spray and cover the lasagna. Place in the oven for 20 minutes. Remove the foil and cook for an additional 10 minutes. 
  • For a crispier topping, turn the oven to broil, cook for an additional 2-5 minutes (or until desired browning is reached - be sure to keep an eye on it while the oven is on broil). 
  • Remove the lasagna from the oven and allow to rest for 10 minutes. Slice into 6 pieces and serve.****