Easy Vegan Lasagna

• 12 noodles no boil, whole wheat
• 2 1/2 cups tomato sauce I used Trader Joe's Organic jarred sauce
• 1 1/2 tablespoons cooking oil
• 1 1/2 cups yellow onion chopped
• 2 cloves garlic minced
• 1 cup shitake mushrooms cleaned and chopped
• 12 ounces italian sausage vegan, crumbled
• 3 cups baby spinach fresh, chopped
• 1/2 cup vegan sour cream
• 1/2 cup vegan cream cheese
• 1/4 cup fresh basil chopped
• 1 1/2 cups shredded mozzarella cheese vegan
• 1/2 cup vegan Parmesan cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

1. Preheat oven to 375F.
2. In medium skillet add oil, onion and garlic, cooking over medium heat for 3-5 minutes.
3. Add mushrooms and sausage, stir and heat through another 5 minutes.
4. Next, add spinach and cook an additional 2 minutes until leaves are wilted. Turn off heat and stir in sour cream, cream cheese, basil, salt and pepper.
5. Add 1 C. sauce to bottom of 9" x 13" baking pan, spreading out evenly. Layer in 4 lasagna noodles, making sure to overlap slightly.
6. Spread with 1/2 of the sausage mixture. Add 1/2 C. sauce.
7. Sprinkle on 1/2 C. mozzarella cheese and 1/4 C. parmesan cheese.
8. Layer 4 more noodles on top of that.
9. Add the other 1/2 of the sausage mixture, 1/2 C. tomato sauce, 1/2 C. mozzarella cheese and 1/4 C. parmesan cheese.
10. Add the final layer of 4 noodles. Spoon on remaining 1/2 C. tomato sauce and sprinkle on remaining 1/2 C. mozzarella cheese.
11. Cover with foil and bake 25 minutes. Uncover and bake additional 5 minutes or until the cheese is melted thoroughly and lasagna is bubbly.
12. Remove from oven and let sit 10 minutes before cutting and serving.

noodles, tomato sauce i, cooking oil, onion, garlic, shitake mushrooms, italian sausage vegan, baby spinach fresh, sour cream, cream cheese, fresh basil, mozzarella cheese vegan, parmesan cheese, salt, ground black pepper

Taken from www.yummly.com/recipe/Easy-Vegan-Lasagna-1656654 (may not work)