This vegan lasagna is packed with flavor and tastes like a meaty lasagna, but it's really 80% veggies!I like to use the no bake lasagna sheets, but you can boil traditional sheets to make this if you prefer. Special Tip: If you don't want to make the vegan sausage, add 1 medium eggplant, diced in it's place.
To a large bowl, combine the crumbled vegan sausage, zucchini, mushrooms, and vegan ricotta cheese. Mix together so the vegan cheese covers all of the ingredients.
Spread 1/3 cup of marinara to the bottom of a 9×9 casserole dish.
Layer as follows: 2 lasagna sheets, 1/2 the vegan sausage and veggie mixture, 2 lasagna sheets, 1/3 cup marinara sauce, the remaining vegan sausage and veggie mixture, 2 lasagna sheets, and then the rest of the sauce.
Cover the lasagna with foil, and bake in the oven for 30 minutes.
Uncover, sprinkle the vegan mozzarella over the top, and bake for an additional 20 minutes.
Remove from the oven and let it rest for 20 minutes (this will keep it from falling apart).