vegan lasagna (adapted from my aunt pati’s recipe) of course you could make it normal but it won’t be as fun and healthy– but i swear to all that is holy everybody that i have made this for has asked for seconds and thirds and wanted the recipe. nobody can really tell that is vegan. (except after you don’t feel like you ate a brick like some regular lasagnas)2 cups spag. sauceone bag veggie crumbles (morning star farms makes these)lasagna noodles8 oz soy cream cheese3 blocks or about 3-4 cups of rice or soy mozzarella cheese and a little parmesan cheesebit of olive oilcook noodles and set aside to cool a bit as you set the oven to 350* add olive oil to a pan and heat up those veggie crumbles a bit then add in the sauce. take a lasagna pan of some sort (9×13) and put a thin layer (half cup) of the “meat”sauce in it. then a layer of noodles then another layer of meat sauce, then crumble half the cream cheese over that, then a layer of shredded cheese, then noodles then sauce then another layer of cream cheese then the last layer of a good amount of mozz. cheese.cook for 45 minutes until it all warm and bubbly and depending on how you done you like it. hope you enjoy it as much as all of us do!