|1 tbsp extra-virgin olive oil|
|1 yellow onion • finely chopped|
|4 garlic cloves • finely minced|
|10 oz button mushroom caps • thinly sliced|
|1 tsp sea salt|
| herbed tofu marinara • (see above)|
|9 no-boil lasagna noodles|
|1 yellow summer squash, halved lengthwise and thinly sliced crosswise|
|1 zucchini, halved lengthwise and thinly sliced crosswise|
|3/4 cup fresh basil leaves • finely chopped|
|1/2 cup parmesan cheese - grated|
Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft, stirring often, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 7 minutes. Stir in the salt and set aside.
Spread 1 cup of the marinara in a 9 x 13-inch baking dish and top with 3 uncooked noodles. Cover with half of the squash, half of the mushrooms, 1/4 cup of the basil, and 2 tablespoons of the cheese. Ladle 1 cup of marinara on top and then cover with 3 more noodles. Layer with the remaining squash and mushrooms, 1/4 cup of the basil, and 2 tablespoons of the cheese.
Cover with 1 cup of the marinara, the remaining 3 noodles, and remaining 1 cup marinara.
Cover the baking dish with foil and bake until the noodles and squash are tender and the sauce bubbles around the edges, about 50 minutes. Remove the foil, sprinkle with the remaining 1/4 cup cheese, and bake uncovered for an additional 10 minutes. Remove from the oven and let the lasagna rest for at least 20 minutes before slicing. Sprinkle each portion with some of the remaining basil.