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Vegan Lasagna


2 small to medium white onions, finely chopped
4-6 cloves garlic, minced
5 cups mushrooms, chopped
2 red peppers, chopped
2 cups zucchini or eggplant, chopped (optional)
½ tbsp basil
1 tsp oregano
¼ - ½ tsp hot pepper flakes
2 x 680 ml/23 oz cans plain tomato sauce (Here's the tomato sauce I used)
¼ cup balsamic vinegar
Salt and pepper to taste
Nut Free Vegan Cheese Sauce (double the recipe)
¾ cup frozen spinach, defrosted and some of the water pressed out (measured after defrosting)
12-16 lasagna sheets



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