Chop onions, peppers, garlic, ginger
Saute the onions, and peppers in 3 tablespoons olive oil for 5 minutes
Crumble in Tempeh package into the pan with onions and peppers and cook for 5 minutes or use Light life smart ground meatless original crumbles
Add various seasonings including Italian spices and other seasonings and add garlic and ginger
Cook for another 5 -10 minutes
Add in sliced mushrooms, add a tablespoon of Earth Balance Vegan Butter to the mix, cook for 5 more minutes
Add bottle of Raos sauce
Add in sliced fresh tomato, continue on low to medium heat
Boil hot water with one to two tablespoons olive oil and salt and place 12 lasagna pasta slices in boiling water, resume to medium heat until prepared
Place cashews in Blender, add nutritional yeast, squeeze half lemon, add salt and pepper and soy milk and blend until a thick but smooth consistency--(serves as a type of Ricotta cheese substitute)
Use Lasagna pan or foil lasagna pan and slightly olive oil the pan around the interior and interior sides
Take some pasta mix, very little and put some on bottom of pan
Place three slices of pasta lengthwise depending on size of lasagna pan
Add cashew mix on layer of pasta in a thin layer
Then add sauce mix with the meat crumble mix, a layer
Add some Daiya mozzarella cheese, thin layer
Add a layer of Spinach
Add pasta slices
Repeat layering one more time-to create two layers
At top of pasta add some sauce mix and some Daiya cheese
Place in the 350 degree preheated oven for 30 minutes covered with aluminum foil
Remove aluminum foil, bake an additional 15 to 30 minuteslll
Remove from oven and let stand 15 minutes before cutting into 9 to 12 pieces
Enjoy!!
