Vegan Lasagna

This Vegan Lasagna I made was literally Heaven! My non- Vegan, Family LOVED IT! 1 small Onion 1 ½ bell peppers (your choice on colors) Spinach ( fresh or frozen) (my recipe is for frozen) Onion powder Garlic powder Thyme Oregano Black pepper Seasoning Salt/ Regular Salt Badia complete seasoning Slap ya mama seasoning “Beyond Beef” Pack- Plant Based Ground (1lb)(Thawed out if frozen) “Follow your Heart” Cheddar Shreds/ Mozzarella Shreds Lasagna Pasta noodles Ragu pasta sauce (onion, tomato, & garlic flavor) Olive oil Minced garlic 1. Cook noodles to package directions or until al dente; drain. Meanwhile, dice up onion and bell peppers. Add to a pan on medium heat with olive oil, Add salt & pepper. Cook for about 8-10 minutes. While veggies are cooking. Bring a small pot of water to boil and pour in desired amount of frozen spinach. Boil for about 6-8 minutes, stirring occasionally; drain. 2. Once veggies are done, set them aside in a bowl or plate. Heat garlic & olive oil in the same pan you cooked the veggies in for 1-2 minutes. Add Beyond Beef pack and break down into crumbles. Season with onion/garlic powder, black pepper, seasoning salt, thyme, oregano, slap ya momma seasoning, and badia complete seasoning (and/or seasoning of your choice) Cook for 10 minutes (mixing frequently). 3. Preheat, oven to 375°. Spread ½ cup to 1 cup of Ragu sauce into bottom of 13 X 9 ungreased baking dish. Pour remaining Ragu sauce into pan with Beyond Beef, Turn down to simmer; Stir. Pour in sauteed Onions & Bell pprs; stir. Simmer for 5 minutes. 4. Layer baking dish with 3 lasagna noodles. Spread layer of meat/ veggie sauce. Sprinkle layer of Mozzarella & Cheddar Shreds. Add another layer of noodles. Repeat first step with sauce mixture and cheeses. Add layer of spinach. Add last layer of noodles. Top with remaining meat sauce(if any left) & cheeses. 5. Bake, covered, for 35 minutes. Low Broil uncovered, 10 min. ( Keep an eye on lasagna while broiling). Let stand 10-25 minutes before serving.