Vegan Lasagna Kristy prattini September 19, 2012 0 Comments Related Stories Aunt mixes omnivores, vegans, sarcasm to teach cooking Vegan LasagnaServes 8 to 12. Recipe is by Kristy Prattini.1 (28-oz.) can crushed tomatoes3 chopped, sautéed bell peppers11/2 medium Vidalia onions, chopped and sautéed½ pint mushrooms, sautéedGarlic powder, to tasteItalian seasoning, to taste1 (10-oz.) pkg. frozen spinach, thawed½ cup vegan mayonnaise½ cup vegan Parmesan or other vegan cheese1 (10-oz.) pkg. no-cook lasagna noodles1. 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.