Easy Vegan Lasagna Recipe

Sometimes you just need some hot, cheesy comfort food and this lasagna definitely hits the spot! It's easy enough for a beginner to make and it's so satisfying to eat! Plus there's vegetables in it, so you can pretend you're eating something healthy... 

Ingredients 

9 lasagna noodles 

marinara sauce 

1 medium-large eggplant

baby spinach (a few handfuls)

shredded vegan mozzarella cheese (I used Daiya, So Delicious is also very good)

olive oil 

Preheat your oven to 375 F. Boil noodles in salted water according to package instructions. Add a couple splashes of olive oil to the pot when you add the noodles, this will prevent them from sticking together. Set aside to cool slightly. Meanwhile, heat some olive oil (enough to cover the bottom of the skillet) over medium heat and thinly slice the eggplant. Fry slices, a few at a time, until both sides are lightly browned. Cover the bottom of a 9x13" casserole dish with a thin layer of marinara sauce. Layer noodles, sauce, cheese, eggplant, and spinach two times until your dish is full, with three noodles making up the base of each layer. Add one final layer of just noodles, sauce, and a generous sprinkling of vegan mozzarella. (Make sure these top noodles are totally coated in sauce so they don't get hard when baked. I use the back of a spoon to spread the sauce onto the noodles.) Bake for 25 minutes or until cooked through and bubbling at the edges. Let cool 10 minutes before serving, enjoy!