If you’ve never made a vegan lasagna, this is where to start. Tofu ricotta, garlicky spinach and mushrooms, and bursts of Kalamata olives ... it’s so saucy that there’s no need to precook the noodles because they’ll cook right there in the casserole. Packed with flavor, so so easy, and possibly even better as leftovers. I love it with a Caesar salad.
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