Sausage Mushroom Vegan Lasagna
[Vegan]

Vegan Sausage and Mushroom Filling:

• 14-16 ounces of regular or spicy vegan sausage (thawed, if frozen)
• And 1 (8 ounce) package mushrooms, finely chopped
• 1 sweet onion, diced
• 2-3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/4 to 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Vegan Ricotta Filling:

• 1 (8 ounce) container vegan ricotta cheese -OR-1 cup homemade vegan ricotta cheese
• 1/2 cup plain non-dairy milk*
• 1/4 cup vegan liquid egg (JUST Egg works well!)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon onion salt
• 1/4 teaspoon garlic salt
• pinch of white pepper
• 1/3 cup grated vegan Parmesan
• 1/3 cup shredded vegan mozzarella

Pasta Sauce:

• 1 (32 ounce) jar pasta sauce, or 4 cups homemade
• 8 oven-ready lasagna noodles, cut to fit your pan
• 1 to 1 1/2 cups shredded vegan mozzarella
• Italian seasoning, about 1 teaspoon