Meatless Lasagna – Nafsika

Ingredients

• 1 tbsp of olive oil Irini or Solon Greek olive oil/li>
• 1 medium-size yellow onion, diced
• 2 garlic cloves, minced
• 1 350-400gr pack of store-bought plant-based ground round (can be substituted with crumbled tempeh or firm tofu)
• 2 pasta sauce jars (about 700ml each)
• 1 tsp tsp of Italian spices salt and pepper
• Ricotta Tofu 16 oz pack extra firm tofu, crumbled
• 1 tbsp of lemon juice
• tbsp of nutritional yeast
• 2 tbsp of olive oil
• 1 tsp of dry basil or oregano leaves
• salt and pepper
• 2 big handfuls of fresh spinach (about 100 grams)
• Lasagna
• 1 one package of Nafsika’s Garden grated mozzarella
• 1 one package of oven-ready lasagna pasta (no cooking needed); you will need between 12 to 20 pasta depending on the size of your dish
• optional: 2 plant-based Italian style sausages, sliced (with a drizzle of oil to pan fry them with)