This lasagna is packed with all my favorite things.
I don’t mind all veggie lasagna, but since my V Meatloaf was such a success, I thought it would be fun to add something similar (but flavored with Italian herbs) to my lasagna to give a different texture.
Lasagna pasta is ready.
What else went into my lasagna pan other than the V Italian sausage?
Well, sauteed spinach, roasted eggplant, homemade tomato sauce, and homemade cashew cream!
If a restaurant serves vegan spinach/roasted eggplant lasagna (without any store-bought processed food), I will be a regular customer for sure.
Isn’t it beautiful?!
I have to take a picture of these layers even in the leftover, because I admire them so much (lol).
Have a great week everyone!
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