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 Rao’s sauce

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!!