Dairy-Free Vegetable Lasagna

My mom made this a couple weeks ago and it was SO good. Packed with vegetables and it dairy free AND delicious! win-win-win!

Ingredients:
12 whole wheat lasagna noodles, cooked
2 Tbsp Olive Oil
1 cup red bell pepper, chopped
1 red onion, chopped
2 cups zucchini, sliced and quartered
1 cup sweet potatoes, sliced & quartered
3 cups mushrooms. sliced
6 oz spinach (she used frozen)
3 Tbsp Italian seasoning
4 cups Dairy-Free Mozzarella cheese
1 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
3 small cans of tomato sauce

Preheat oven to 375 degrees

Boil and cook lasagna noodles- while noodles cook, prep…

Skillet: 1 T olive oil over medium to high heat. Add bell pepper, red onion, zucchini, sweet potato. Stir and cook for 5-6 minutes, then transfer to a bowl.
Next: heat the other 1 T olive oil and add mushroom. Cook for 4-5 minutes, then add the spinach. Transfer mixture into different bowl. Then stir in the Italian seasoning.

In small bowl, combine salt, pepper, and egg and cheese

To layer:
in a 9x13 inch pan, add a thin layer of tomato sauce to the bottom
1 layer of noodles, spoon half the spinach-mushroom mixture on top, then half of the cheese mixture
Another layer of noodles, half of the tomato sauce, then all the zucchini mixture, then 1 cup of cheese mixture
Another layer of noodles, top with remaining spinach-mushroom mixture, then 1 cup of cheese
Top with layer of noodles and spread the remaining tomato sauce over the top.
Finally, top with the rest of the cheese.
Bake for 45 minutes