The Best Vegan Lasagna

thehiddenveggies.com

Donald M

1 16 oz package lasagna noodles

38 oz tomato sauce (about a jar and a half)

2 cups vegan mozzarella cheese

1 cup tomatoes about 3 medium

1 cup mushrooms

1 cup zucchini and/or summer squash

1 tbsp olive oil for sauteing veggies (optional)

3 cups spinach

1 cup vegan sausage crumbles or diced small (you can also use beefless crumbles)

subheading: Vegan Tofu Ricotta with Spinach:

1 14 oz package extra-firm tofu drained and pressed

1 ½ tbsp nutritional yeast

1 tbsp light olive oil

1 tsp salt

1 clove garlic or ¼ tsp garlic powder

1 handful basil or 1 tbsp pesto or dried herbs

1 splash water to thin it out if necessary.

1 16 oz bag frozen spinach thawed with excess liquid pressed out of it.

Directions at thehiddenveggies.com

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