Vegan Lasagna

Of course you can use any brands you want. I used our earthquake stash as I needed to replace due to date.
This will make a pan sized 13x9
2 - 15oz pasta sauce
1 - regular lasagna noodles
1 - pack of spinach (12oz)
1 - of impossible meat (12oz)
1 - pack of vegan cheese (8oz)
1 - pack of tofu (12oz) - crumble up
(sizes above is whatever you like as it will just depends on how much you make)
Pre-heat oven at 350
Start by browning the meat and when it is all brown you can season (I did pinch of salt, 2 teaspoons of Italian seasoning, 1 tablespoon ground powder garlic). Add the spinach and the sauce and simmer for 20 mins.
Let’s get things married:
I put a little sauce on the bottom to keep from sticking.
I do the following:
1 layer of noodles, sauce, tofu, cheese, noodles - REPEAT
If you want to cook right away cover with foil and bake at 350 for 30 mins and then uncover for 20-25 mins.
You can cool and freeze for later.
If you want to save for a later date wrap and put in the refrigerator for up to 2 days or in the freezer for 2 months?
ENJOY!!