Plant Based Lasagna with Veggie Sauce

Step 1

Heat oven to 400°. Mash squash and chick peas in large bowl. Stir in Hellmann's® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, nutritional yeast, then tofu. Season, if desired, with salt and pepper.

Step 2

Heat oil in large nonstick skillet over medium-high heat and cook mushrooms and onions 8 minutes, stirring occasionally. Stir in spinach and garlic; cook 2 minutes then stir in pasta sauce. Remove from heat.

Step 3

Spread 1 cup sauce mixture in bottom of 13 x 9-inch baking dish then top with 3 uncooked lasagna noodles. Spread with 2 cups tofu mixture; repeat layers 2 more times. Top with remaining 3 noodles, then remaining sauce.

Step 4

Cover with foil and bake 45 minutes. Remove foil and continue to bake an additional 15 minutes, until lasagna noodles are tender. Let stand 10 minutes before cutting.