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All Recipes
Vegan Lasagna with Veggie Sauce
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Serves
people
Prep time
mins
Cooking Time
mins
Total time
mins
INGREDIENTS
1 package (20 oz.) cubed butternut squash, roasted until tender (about 4 cups)
1 can (15 oz.) low-sodium chick peas, rinsed and drained
1/2 cup Hellmann's® or Best Foods® Vegan Dressing and Spread
1/2 cup nutritional yeast seasoning
1 container (14 oz.) extra firm tofu, weighted down with heavy bowl to drain 20 minutes, then crumbled
2 Tbsp. olive oil
2 (10 oz.) packages baby portobello or crimini mushrooms, diced
1 small onion, chopped
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 large clove garlic, finely chopped
4 cups jarred vegan pasta sauce
12 vegan, gluten free no boil lasagna noodles