Vegan in the Village: Tomato Spinach Lasagna

I used to make lasagna fairly often before my husband went vegan. I stopped completely - I thought it just couldn't be good without cheese (and lots of it). As it turned out, lasagna is still good without the dairy. I made this recipe up last night and skipped any fake cheese. Turned out pretty darn good in very little time

Simple & Yummy

Ingredients:

1 jar Pasta Sauce (or crushed tomatoe)
12 small tomatoes chopped up
1/2 a bag Frozen Spinach
1 medium white Onion
1 portobello mushroom sliced
1 green pepper
2 Tofurky Sausages (any kind) (You can also try Ground Round or Tofu)
1 Package non-cooked Lasagna noodles
2 Cloves of Garlic (crushed)

Pre-heat oven to 350 F - this takes 30 minutes to cook; I suggest to cook it covered so the top layer of noodle doesn't get crispy.

1. Chop the tomatoes and add to a pot with the pasta sauce. Chop up & add the green pepper to this mix. Bring to a boil and then simmer 10 minutes.

2. Chop up the Onion & Tofurkey sausage. Add to fry pan (first onion 5 minutes then toss in the sausage). Add the Garlic one the onions are almost done.

Chop the veg sausage up into tiny pieces

Crush garlic & add after onions are close to done

3. Once onions are soft add the frozen spinach to the pan. Cook until the spinach has defrosted and lost some of it's water.

Mix in spinach after onions are cooked

4. Take a full sized lasagna pan. You are going to use three layers of pasta. Make sure red sauce touches to the top & bottom of each noodle layer. Add a layer of tomato sauce in bottom of pan, then the first layer noodles (Not cooked! They will cook in the sauce - like all pasta will), then more tomato sauce, then a layer of the spinach mix, top with tomato sauce, then another layer of pasta... you get the idea. In the second layer add the non-cooked portobello slices.