Our Vegan Pasta Bake is packed with vegetables, topped with our favorite vegan cheese and baked to perfection. It makes for a perfect weeknight dinner that freezes and stores very well. Leftovers, anyone?
Heat olive oil in a large sauté pan over medium heat. Add onion and sauté for 5-7 minutes, until softened. Add garlic and mushrooms and continue cooking for a few minutes, until the mushrooms cook down.
Add dried herbs, salt and pepper to sauté pan and stir well. Add spinach and parsley, then add diced tomatoes, cooked lentils, marinara, 2 tablespoon vegan parmesan and ½ cup shredded mozzarella. Stir well and let cook down for a few minutes.