T he most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender. Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients. 1 340g pack plant-based ground 24-oz jar of your favourite purchased pasta sauce 20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking vegan Parmesan to grate on top Preheat oven to 375ºF. Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min. Stir in the pasta sauce. Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce. ...