1 box vegan lasagna noodles
1/2 bag frozen spinach, chopped finely
2 tubs vegan cream cheese
1 package vegan soy beef (Yves works best)
1 large jar of your favorite spaghetti sauce
Pre-heat oven to 350 degrees. Prepare the noodles as read on the directions. In a large greased frying pan saute the spinach until it is warm and then take pan off the heat. Add the two tubs of cream cheese and then mix well. Set mixture aside. In another greased frying pan cook soy meat until the moisture is gone, and then pour just enough spaghetti sauce to make a thick spread. In a 9X13 pan pour a thin layer of sauce on the bottom. Next, layer the noodles and spread the spinach-vegan cream cheese mixture. Then spoon a little more sauce on top of that and layer more noodles on the top. Next spoon the soy meat-sauce mixture on the noodles and layer the remaining noodles over the top. Cover those noodles with sauce and put in the oven at 350 degrees for 45 minutes.