This recipe is one that I've known of for years and tried several times, both whilst eating meat and after going plant-based. They are a great addition to any church or company pot luck or an evening at home. Sure, any form of lasagna is going to have some prep time involved in it and the assembly process will take some time but the finished result really speaks for itself. This dish is one that I believe would please anyone in the home, from the kids to the still-meat-eating grandparents. Simnply put, it's a winning recipe.

Start by getting a large pot of water and heat to boiling. At the same time, take a large skillet and heat some oil. Add the veggie crumbles and spinach to the pan to start cooking. While these are cooking, chop the mushrooms into small pieces and add to the pan to cook. Season with the Italian seasoning, salt & pepper. Cook until everything is tender then set aside.

Once the noodles are done, remove a couple of noodles to cool. When cool enough, take a spoonful of mix and spread across the surface of each noodle. Loosely roll each noodle up and place on to a greased 9x13 pan.

 Once all the noodles are rolled and in the pan, top with a jar of sauce mixed with the diced tomatoes. Sprinkle with some plant-based mozzarella and cook in a preheated oven for 25 minutes at 350 degrees.

Serve warm with some garlic bread or Caesar salad.


 Enjoy!