Step 1

Preheat the oven to 375 degreesºF.

Step 2

Cook lasagna noodles according to the package instructions.

Step 3

While the pasta is cooking, add the spinach in a small saute pan. Add a splash of water and allow spinach to wilt. Transfer the spinach to a colander and press out as much additional as possible. Set aside.

Step 4

Once the noodles have finished cooking, line the bottom of a 9" x 13" with a thin layer of tomato sauce. Add a layer of noodles and some dollops of the ricotta. Spread evenly across the noodles. Sprinkle with Italian seasoning (if using), then top with some spinach and about 1/4 cup of tomato sauce and again spread evenly across the layer.

Step 5

Repeat this step for another two or three layers (depending on the size of your pan and noodles).

Step 6

Top with a final layer of noodles, spread with sauce and sprinkle with the shredded vegan cheese.

Step 7

Bake in the center of the oven for about 35 - 45 minutes, until the cheese has melted and the lasagna is fully cooked and heated through.

Step 8

Cool for about 10 minutes, then slice and serve immediately. Garnish with red pepper flakes and some fresh herbs if desired!