Vegan Spinach Artichoke Dip Lasagna
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This delicious vegan lasagna is made with layers of creamy spinach dip, tomato sauce, roasted garlicky mushrooms, & no-boil lasagna noodles.
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Make the spinach artichoke dip and roast the mushrooms first before assembling the lasagna.
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In a large casserole dish, spread a little bit of tomato sauce around to evenly cover the bottom.
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Arrange 4
no-boil lasagna noodles on top of the sauce.
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Next, add a layer of the spinach dip and top that with a layer of roasted sliced mushrooms.
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Repeat these layers until you run out of ingredients or space in the dish.
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Top with dairy-free cheese. Cover and bake until hot and the cheese has melted.
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Let it cool and setup for 15 minutes before you cut into it.
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