1 (10 ounce) package vegan mozzarella cheese, shredded (I use Follow Your Heart Vegan Gourmet)
1 (10 ounce) package vegan cheddar cheese, shredded (I use Follow Your Heart Vegan Gourmet)
1 (32 ounce) jar pasta sauce, divided
1 (8 ounce) can tomato sauce
12 lasagna noodles, uncooked (no-boil if you can find)
2 (3 1/2 ounce) vegan Italian sausages, sliced thinly, divided (I use Tofurky)
1. Preheat oven to 450 degrees F. Combine the shredded mozzarella and cheddar cheeses together. Combine the pasta and tomato sauces. Spread a thin layer of sauce along the bottom of a 9x13” baking dish.
2. Cover bottom of dish with 1 layer lasagna noodles and spread a thin layer of pasta sauce over the noodles. Distribute 1/2 the sliced sausage over the sauce. Spread 1/3 the cheese mixture evenly over the noodles, sauce and sausage.
3. Repeat previous step. Finish with a layer of lasagna noodles and the remaining pasta sauce, ensuring that all noodles are covered in sauce. Top with remaining 1/3 cheese mixture.
4. Cover and bake for 45-50 minutes. Remove cover and bake on broil about 5 minutes, until cheese is lightly browned and bubbly (watch closely so it doesn’t burn!).
You can do much more to make this dish more interesting, but it's good for when you want some comfort food but don't want to have to do a lot of cleanup! I've taken it to potlucks and fooled many meat-eaters with it.