INGREDIENTS
1 cup
vegan ricotta cheese
4
slices vegan zucchini cheese
1/2
zucchini (sliced lengthwise)
4
lasagna noodles
1 cup
bread crumbs or 4 slices of toast
Sauce:
1 can
tomato sauce
1 can
petite diced tomatoes
2
tspn basil
1 pinch
sugar
2
tspn oregano
1
tblspn minced garlic
1
tblspn red wine or red wine vinegar
1
small can mushrooms
1
tspn salt
1/2
zucchini (chopped)