Quasi Vegan Spinach Lasagna

We are not vegans. But it's fun to pretend.  My stomach is not particularly friendly with tons of cheese, so I tried this recipe because it replaces all the ricotta with Toffuti non-dairy cream cheese (found at Henry's or Whole Foods).  Basically, it's three layers: sauce, noodles, and spinach mixture.  

For the sauce, use soy taco meat with a jar of your favorite sauce.  The recipe says to saute in a frying pan, but I opted for a regular sauce pan. Okay, I didn't really opt, I was already using my one frying pan for the spinach. But it worked better because red sauce didn't go flying around my teeny kitchen.  Just saute the faux meat until it looks not-frozen-like, then add the sauce. BAM!

For the spinach mixture, saute a bag of your most fav frozen spinach with a tad of olive oil, then remove from heat and add the two containers of fake cream cheese. Okay, this is easier said than done.  This stuff is sticky! Leave it out at room temperature before you start so it softens. It makes a very creamy spread. BAM! BAM!

The layering is: sauce, noodles, spinach spread.  Joey was the noodle master, making sure they didn't stick. If you have help, use it, or call in a favor from your most loved family member to assist in this layering odyssey.  

Non vegan part: we sprinkled heavenly mozzarella on top.  Super BAM!

Prep time: 20 minutes, plus one run to Henry's because I forgot it's TWO tubs of cream cheese. ><

Cook time: 45 minutes (plenty to time to blog it.)

Taste rating: 8

Dirty dishes: A good amount.

**Note:  The recipe says 45 minutes for cooking, I would check it at 30, ours was a tad overcooked, but still yummy.