• 3 to 5 lasagna noodles broken into smaller pieces
• 1 cup marinara or spaghetti sauce
• 1 cup diced fire roasted tomatoes
• 2 cups  low sodium vegetable broth
• 1/2 Tbsp tomato paste
• 1/4 Tbsp CWG No Salt Italian blend
• 1Tbsp CWG Go To Blend
• 1/2 cup vegan ricotta cheese
• 1/4 cup shredded vegan Mozzarella cheese
• 1/8 cup shredded vegan Parmesan cheese
• 1/8 cup minced fresh parsely
• 1/4 cup onion diced small
• 1/4 cup sweet red pepper diced small
• 1/4 cup green pepper diced small
• 3/4 Tbsp Sugar
• 1/2 lb ground vegan meat crumbles (sausage or beef)
• 1 Tbsp olive oil

In a small bowl, combine ricotta, mozzarella, parsley and parmesan. Set aside. Heat 1 Tbsp olive oil in a large saucepan. Add in ground meat crumbles. Cook until browned. Drain. Add in remaining olive oil and all vegetables. Cook until onions become transluscent. Add in tomato paste, tomato sauce CWG seasoning blends and diced tomatoes. Bring to simmer. Add in broth and bring to bowl. Once boiling, add in lasagna pieces. Cook until pasta is done. Taste and reseason if necessary and serve with a dollop of the ricotta cheese mixture.