The best totally vegan white lasagna...

This lasagna was so good… 

White Vegetable Lasagna

Ingredients:
2 t extra virgin olive oil
2 (10 oz) packages frozen chopped spinach leaves, defrosted, rinsed and drained 
1 medium zucchini, shredded
1 tub of  baby bella mushrooms sliced
Homemade vegan alfredo
8 oz tofutti cream cheese
1 c homemade vegan cottage cheese
1 T minced fresh parsley
½ c grated homemade vegan parmesan
6 lasagna noodles, cooked and drained
1 c homemade vegan italian cheese
3 teaspoons oregano, divided

Directions:
1.    Preheat the oven to 350.
2.    Pour the olive oil into a large skillet over medium heat. Add the spinach, zucchini and mushrooms and cook for 5-7 minutes, stirring occasionally, to soften vegetables. Combine vegetables with alfredo sauce and mix thoroughly. Set aside.
3.    In a small saucepan, melt the cream cheese over medium heat. Once melted, remove from heat and stir in cottage cheese, parmesan and parsley.
4.    Spray a 9/13 baking dish with cooking spray and spread the vegetable-alfredo mixture evenly across the bottom. Top vegetable layer with 3 lasagna noodles, followed by the cream cheese mixture and 1 ½ t of oregano. Lay the 3 remaining lasagna noodles over the top and cover with the reserved 1 cup alfredo sauce. Sprinkle the Italian cheese over the top and the remaining oregano over that.
5.    Cover dish with aluminum foil and bake for 35 minutes. Remove cover and bake for an additional 10-15 minutes. Let stand for 15 minutes before cutting.

Yields 9 servings. Weight Watchers Points Plus:  8 per serving