Coat the bottom of a large lasagna pan with a layer of sauce.
Lay cooked lasagna noodles on top of the sauce so that they are overlapping slightly.
Add another layer of sauce and sliced zucchini.
Sprinkle with a layer of vegan sausage crumbles.
Layer with more lasagna noodles and spread on vegan spinach ricotta.
Add some sauteed mushrooms to the top of your vegan ricotta.
Top with more sauce.
And another layer of cooked lasagna noodles.
Layer with sliced tomatoes, vegan mozzarella, and basil.
Put on one last layer of noodles. Then press down on the top to make the ingredients packed down tight and flat on top.
Top with vegan mozarella cheese.
Cover with foil and bake at 375° F for 50 minutes. Then take off the foil and bake for an additional 20 minutes until bubbly.
The best vegan lasagna ever!