Basil and Spinach Lasagna

veg lasagna
12 oz. lasagna noodles
2 cups spinach, sliced
8 oz. cherry tomatoes, sliced
4 oz. yellow onion, chopped
5 oz. Beyond Meat Beefy Crumble
4 cloves garlic, minced
3 oz. tomato paste
6 oz. sprouted super firm tofu, smashed
3 tablespoons nutritional yeast
6 oz. basil, chopped
4 oz. Daiya or Chao slices, chopped
8 oz. tomato sauce

Kitchen Equipment: Lasagna Pan
Prep Time: 25 m
Cook: 35 m
Ready In: 60 m
Serves: 2-3

1. Preheat oven to 400 degrees.

2. Boil lasagna noodles in water. Drain and let cool.

3. In a bowl, mix spinach, tomatoes, onions, Beefy Crumbles, garlic, tomato paste, tofu, nutritional yeast, basil, Chao or Daiya, and tomato sauce.

4. Place one layer of noodles in a lasagna pan covering the entire base of the pan.

5. Add one layer of bowl ingredients.

6. Repeat the process building each layer of noodles and ingredients until reaching the top of the pan.

7. Bake in preheated oven for 35 minutes, or until desired.

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