Vegan Veggie Lasagna for 2

8 to 10 no boil lasagna noodles

1 jar tomato basil pasta sauce 25 oz or more

½ recipe ( 0.5 recipe) tofu thyme ricotta adjust thyme to taste, Use chickpea tofu or Kite hill brand almond ricotta to make soy-free

1 cups ( 96 g) sliced mushroom tossed in 1 tbsp evoo, salt, black pepper, ½ tsp garlic powder and 2+ tsp italian herb blend

chopped or frozen thawed or sauteed greens like baby spinach or chard or kale

Chao coconut herb cheese slices or daiya shredded cheese

italian herb blend to taste

1 juicy tomato sliced

¼ cup ( 62.5 ml) water

Directions at veganricha.com

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