To keep this dish low-carb, use finely sliced zucchini instead of lasagna noodles.

Equipment Needed

Measuring cups and spoons, lasagna pan (8x5), knife, cutting board, sauté pan and mixing bowls


In a medium-size pan, add 2 tablespoons of olive oil and sauté the sliced mushrooms until they become golden brown. 

Season the mushrooms with salt to taste and add the bag of baby spinach.

Continue to sauté until the spinach is wilted.

Remove the pan from heat and set aside to cool.

Preheat the oven to 350°.

In the bottom of a lasagna pan, place a generous ladle of tomato sauce, followed by the first layer of noodles. Add 1/4 of the veggie sausage, followed by 1/4 of the sautéed mushrooms and spinach, 1/4 of the vegan mozzarella and 1/4 of the fresh basil torn up into small pieces.

Repeat this process until all of the ingredients are used (approximately 4 layers).

Save the final layer of cheese and basil until the very end of baking to avoid over-browning the top.

Cover the lasagna with aluminum foil and bake in the oven for 60 minutes.

Remove the lasagna from the oven, remove the foil and add the final layer of mozzarella and basil.

Return the lasagna to the oven uncovered for an additional 30 minutes.

Remove the lasagna from the oven and let cool for a minimum of 30 minutes, ideally 60 minutes, before serving. Cut into 8 pieces and enjoy.