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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. 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 crumbles (vegan sausage, or diced small, you can also use beefless crumbles)
- 14 oz. extra firm tofu (drained and pressed)
- 1 1/2 Tbsp. nutritional yeast
- 1 Tbsp. light olive oil
- 1 tsp. salt
- 1 clove garlic (or 1/4 tsp garlic powder)
- 1 handful basil (or 1 tbsp pesto or dried herbs)
- 1 water (splash, to thin it out if necessary.)
- 16 oz. frozen spinach (thawed with excess liquid pressed out of it.)
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