Torgogna (Or, Torgo's Vegan Lasagna for 2)

• 4 whole wheat lasagna noodles, broken in half (or enough to make 2 layers)
• 6 ounces vegan veggie crumbles
• 12 cup pasta sauce (for mix)
• 1 tablespoon pasta sauce (for coating pan)
• 1 prepared recipe torgotta cheese (see my recipes)
• 12 cup shredded vegan mozzarella cheese (esp. Follow My Heart)

1. Boil lasagna to al dente.
2. Drain and allow to cool so you can handle (rinsing helps).
3. In a bowl, mix together the 1/2 cup sauce with veggie crumbles.
4. In a 8x8 or 9x9 baking pan, spread 1 Tbspn pasta sauce on pan bottom.
5. Place first noodle layer on top.
6. On top of this, spread prepared Torgotta.
7. On top of this, spread veggie crumble mixture.
8. On top of this, place your second layer.
9. On top of this, place the vegan mozarella.
10. Bake in 350 degree oven for 20-25 minutes.
11. Eat.

whole wheat lasagna noodles, veggie crumbles, pasta sauce, pasta sauce, torgotta cheese, mozzarella cheese

Taken from www.food.com/recipe/torgogna-or-torgos-vegan-lasagna-for-2-389420 (may not work)