2 tbspolive oil
1 mediumonion, chopped
3 cloves garlic, minced
1 canunMEAT Meat Free Luncheon Burger Style, finely diced
1 jar (13-14 oz) marina sauce
1 cupcanned spinach
To tastesalt and pepper
1 mediumegg (1/4 cup egg substitute, optional)
1 cupricotta (vegan ricotta or cream cheese, optional)
Pinch ofdried oregano
2 to 3 large (1 lb)sweet potatoes, peeled and sliced to very thin rounds
¾ cupshredded mozzarella (vegan optional)
¼ cupgrated Parmesan cheese (vegan optional)
1 tbspchopped parsley
1.Heat olive oil in a large skillet. Add onion and garlic to sauté. Stir in unMEAT Luncheon, marinara sauce, and spinach. Cover and simmer for about 10 minutes to allow the flavors to blend. Season with salt and pepper according to taste.
2.In medium-sized bowl, whisk together egg, ricotta and oregano. Set aside.
3.In a 4-quart, oil sprayed baking dish, spread a layer of marinara and luncheon sauce, followed a layer of sliced sweet potato. Repeat steps to make three alternating layers marinara and sweet potato. Top with mozzarella, Parmesan and parsley.
4.Cover with foil and bake in a 350F pre-heated oven for 30 minutes or until sweet potatoes are fork-tender. Remove foil cover and place back in the oven to bake for another 10 to 15 minutes or until the surface is golden brown. Allow lasagna to cool for about 15 minutes before serving.