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Ingredients
  • 10 oz vegan beefy crumble (I used beyond meat)
  • 1 clove garlic, minced
  • ½ cup unsweetened plain vegan milk (I used oat milk)
  • 2 cups marinara
  • 8 oz lasagna noodles broken into 1 ½ inch pieces, each noodle should be broken into about 5 pieces
  • 1 tbs nutritional yeast
  • 1 cup water
  • An overflowing ½ cup vegan mozzarella
  • A large handful of chopped spinach
  • Grated vegan parmesan cheese
  • ½ tsp salt
  • Fresh cracked black pepper
Steps
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