2 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
1 cup mushrooms, sliced
16 oz. frozen chopped spinach, thawed and drained (or equivalent amount of fresh)
1 jar vegan spaghetti sauce (or 30 oz. of homemade)
2 cups water
6 oz. lasagna noodles, broken
1/2 teaspoon Italian seasoning
1 cup vegan mozzarella cheese (optional), shredded
Saute onion, pepper and mushrooms in oil for about 5 minutes, or until soft.
Add spaghetti sauce, water, noodles, seasoning and spinach. Stir to combine. Cover and simmer, stirring after a few minutes. Let cook till the noodles are soft, about 10 minutes.
Top with vegan cheese, if desired.
Note: I use more than 1/2 teaspoon of seasoning, and I don't have Italian seasoning, so I just toss in some oregano, basil, garlic salt, and whatever else sounds tasty just then!