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.