This incredibly delicious vegan lasagna features layers of creamy dip, tomato sauce, roasted garlic mushrooms, and no-boil lasagna noodles. It's a unique twist on a classic that everyone will enjoy!
Slice the mushrooms and place them on a parchment-lined baking tray. Sprinkle 1 tsp of garlic powder over the mushrooms, toss to coat each mushroom, and then roast the mushrooms for 20 minutes.
While the mushrooms are roasting, make the spinach dip.
In a large 9x13 casserole dish, add 1 cup of tomato sauce and spread it around to coat the bottom evenly. Reserve 1 cup of sauce for the top layer of the lasagna.
Arrange 3-4 lasagna sheets on top of the sauce. If there are any gaps on the side, it's ok to break a few noodles to fill in the gaps.
Next, add a layer of spinach dip and a layer of roasted mushrooms. Repeat these 4 layers until you run out of ingredients. Top the lasagna with the remaining 1 cup of tomato sauce and shredded vegan cheese.
Increase the oven heat to 375 degrees. Cover the lasagna with parchment paper or foil and then bake it for 45 minutes. Remove the covering during the last 5 minutes to make sure the cheese shreds melt completely.
Remove the lasagna from the oven and let it set up and cool for 10-15 minutes before cutting it. Garnish with dried parsley.
Notes
Store leftovers in the fridge for 2-3 days or you can freeze it for 2-3 months.