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1
If using the homemade tofu ricotta and marinara sauce, make sure to prepare ahead!
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2
Heat 1 tablespoon olive oil in a large skillet.
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3
Once hot, add mushrooms and cook until slightly browned.
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4
Transfer to a medium mixing bowl.
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5
In the same skillet, heat another tablespoon of olive oil.
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6
Add the spinach and cook until wilted.
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7
Transfer spinach to a colander and press with the back end of a spoon to remove excess moisture.
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8
Add to the bowl of mushrooms.
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9
Season with salt and pepper.
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10
Mix well and set aside.
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11
Lightly spray a large baking dish with nonstick cooking spray.
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12
Add a layer of marinara sauce to the bottom of the baking dish, then a layer of lasagna sheets, then marinara.
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13
Spread half of the ricotta mixture evenly, then a layer of lasagna sheets, followed by marinara.
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14
Evenly spread the spinach and mushroom mixture, then a layer of lasagna sheets, followed by marinara.
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15
Spread the remaining half of the ricotta mixture, then a layer of lasagna sheets, followed by all of the remaining marinara.
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16
Place foil securely over the top of the lasagna and let sit at room temperature for 30 minutes.
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17
Meanwhile, preheat the oven at 375 degrees .
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18
Place the lasagna in the oven and bake for 50 minutes.
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19
Remove the foil midway through cooking.
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20
After baking, let the lasagna sit for a minimum of 10 minutes before serving.
