1 tablespoon olive oil
1 onion, diced
6 cloves of garlic, sliced thinly
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds
1 28 ounce can crushed tomatoes
6 cups vegetable broth
1 tablespoon nutritional yeast
8 ounces lasagna noodles
3 cups spinach
Fresh basil for serving
2 links of Field Roast Italian sausage (optional)
Vegan ricotta (optional)
In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes or until translucent. Add the garlic and saute for a minute or two until the flavor is released. Add the dry herbs and cook for one minute until the flavors start to release.
Add the crushed tomatoes, vegetable broth and nutritional yeast. Cook over medium heat until it starts to bubble. Stir frequently and keep a close eye so that the sauce doesn’t burn.
Break up the lasagna noodles into 1 inch pieces. Add the noodles to the pot and cook for about 15 minutes until they are cooked to your liking. Lower the heat if it is boiling too rapidly—I found that I needed to lower the heat to low. You will need to test the pasta once in a while.
If you want to use the Italian Sausage, slice into rounds and cook in a pan with a little oil.
When the noodles are cooked through, add the spinach and allow it to wilt.
To serve, ladle into bowls. Add sausage and a spoon of ricotta, if desired. Garnish with basil.