This hearty and simple to prepare vegetarian lasagna is just delicious! This recipe is great to cozy up to for those cold winter nights. Feel free to make different variations, but definitely try this one out first…
2 packages of Meatless Meat
1 can of black beans
1 package of spinach leaves
2 ears of kernel corn cut straight from the cob
1 pkg shredded cheddar Daiya Cheese (or 12 slices of Colby Jack Cheese)
1 half jar salsa
2 jars spaghetti sauce
No boil lasagna noodles
Optional Seasonings to taste
Pink Himalayan Salt
Mix meatless meat in a bowl along with seasonings. Add can of black beans, cut corn kernels and pour in spaghetti and salsa to mix all the ingredients.
In a glass pan coat the bottom of the dish with spaghetti sauce. Start adding first layer of lasagna noodles, meatless meat mixture, spinach leaves and Colby Jack Cheese (Daiya cheese slices). Continue layering (including smoothing spaghetti sauce on noodles in between each layer) until you reach the top of your pan. Sprinkle final layer with bread crumbs. Stick into the oven for 45 to 50 minutes on 375. Enjoy!