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Plant Based Lasagna with Veggie Sauce by Best Foods® and Hellmann's®

Name: Plant Based Lasagna with Veggie Sauce by Best Foods® and Hellmann's®
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: ½ cup Best Foods® or Hellmann's® plant based mayo spread and dressing; 1 (20 oz) pkg butternut squash (cubed and roasted until tender, about 4 cups); 1 (15 oz) can low-sodium garbanzo beans (chickpeas), rinsed and drained; 1/2 cup nutritional yeast flakes; 1 (14 oz) pkg extra firm tofu (weighted down with a heavy bowl to drain for 20 minutes, then crumbled); 2 tbsp extra virgin olive oil; 20 oz cremini mushroom (diced); 1 small yellow onion (chopped); 1 (10 oz) pkg frozen chopped spinach (thawed and squeezed dry); 1 large clove garlic (finely chopped); 4 cups plant-based tomato pasta sauce; 12 plant-based gluten-free no-boil lasagna noodles