INGREDIENTS
1/2 tbsp
Basil
4 cloves
Garlic
1/4 tsp
Hot pepper flakes
5 cups
Mushrooms
1 tsp
Oregano
3/4 cup
Spinach, frozen
2
White onions, small to medium
2 cups
Zucchini or eggplant
1/4 cup
Balsamic vinegar
1
Nut free vegan cheese sauce
12
Lasagna sheets
2
Red peppers
1
Salt and pepper
2
X 680 ml/23 oz cans plain tomato sauce (here's the tomato sauce i used)