Vegan Lasagna

Vegan Lasagna

Serves 8 to 12. Recipe is by Kristy Prattini.

1 (28-oz.) can crushed tomatoes

3 chopped, sautéed bell peppers

11/2 medium Vidalia onions, chopped and sautéed

½ pint mushrooms, sautéed

Garlic powder, to taste

Italian seasoning, to taste

1 (10-oz.) pkg. frozen spinach, thawed

½ cup vegan mayonnaise

½ cup vegan Parmesan or other vegan cheese

1 (10-oz.) pkg. no-cook lasagna noodles

1. Combine the crushed tomatoes and sautéed vegetables in a large pot. Add garlic powder and Italian seasoning. Simmer over medium-low heat for 30 minutes or until flavors are well combined.

2. Combine spinach, vegan mayonnaise and vegan cheese.

3. In a 9x13-inch pan, layer the sauce, noodles and spinach mixtures. If desired, add Italian Sausage-Flavored Seitan.

4. Bake at 350 degrees for 45 minutes.