By Jack Norris
While in Cincinnati visiting my family, my mom made a delicious vegan lasagna that had even the non-vegans at the table going for second helpings. Here’s how she made it:
- 1 lb lasagna noodles
- 1 lb meatless crumbles (any brand)
- 2 x 24 oz bottles tomato basil or marinara sauce
- Salt
- Pepper
- 5 oz fresh spinach
- 16 oz fresh button mushrooms – sliced
- 2 x 10 oz Teese mozzarella – sliced and cut in small pieces
- Large pan – we used 17″ x 12″ x 3″
Directions:
Boil noodles as per box. Mix crumbles and sauce in a bowl. Divide noodles, crumbles and sauce, spinach, and mushrooms, and Teese into thirds. In a large pan put down one layer in this order:
- One-third noodles (if any left over after covering pan bottom, place vertically along sides)
- One-third crumbles and sauce
- Sprinkle salt and pepper
- One-third spinach and mushrooms
- One-third Teese
Repeat two more times.
Serves about 8-10.
