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Ingredients
  • subheading: FOR THE SAUCE:
  • 1 tablespoon olive oil
  • ½ yellow onion diced
  • 3 cloves garlic diced
  • salt & pepper to taste
  • red pepper flakes to taste, optional
  • 8 oz vegan Italian sausage
  • water to deglaze the pan
  • 1 15-ounce can diced fire roasted tomatoes
  • 1 28-ounce jar marinara
  • 3 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • ¼ cup chopped parsley
  • subheading: FOR THE FILLING:
  • 8 oz vegan ricotta*
  • 8 oz frozen spinach thawed and drained
  • 4 oz non-dairy half & half
  • ½ tablespoon Italian seasoning
  • salt & pepper to taste
  • subheading: FOR THE TOPPING:
  • 4 oz vegan cream cheese I used chive flavored
  • 4 oz non-dairy half & half
  • subheading: FOR THE LASAGNA:
  • 9 to 12 lasagna noodles I used 12 short noodles
  • parsley for topping
Steps
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