For the first time ever, I put all my ingredients together before I started cooking!
The Recipe:
64 Ounces of Pasta Sauce
14 - 16 Uncooked Lasagna Noodles
2 - 3 Baby Bella Mushrooms, Thinly Sliced
30 Ounces of Ricotta Cheese
4 Tablespoons of Freshly Grated Parmesan Cheese
2 Tablespoons of Shredded Romano Cheese
16 Ounces of Shredded Mozzarella Cheese
2 Tablespoons of Fresh, Chopped Spinach
1.5 Tablespoons of Fresh, Chopped Basil
4 Tablespoons of dried Parsley Flakes (or 1/2 Cup of Fresh, Chopped Parsley)
1 Teaspoon of Garlic Powder
Fake Ground Beef (optional; I used Quorn brand grounds)
This was my first time experimenting with fake ground beef. I used a little over 1/3 of this package.
This first step is to fill the bottom of your baking dish with 2 & 2/3 cups of the pasta sauce. Spread the sauce evenly over the bottom.
Top with 7-8 noodles, making sure to press the lasagna into the sauce.
The next step is to made the cheese mixture. Combine all the ricotta cheese, Parmesan cheese, Romano cheese, parsley, basil, spinach, and garlic powder in a bowl. Mix well. 
Spread only half of the cheese mixture over the noodles. This part is a bit difficult to do without messing up the noodles because the mixture is thick. Try to cover every bit of the noodles though and spread evenly. 
The ground fake meat came out in a big lump. It doesn't need to be cooked first, only broken up into smaller crumbles.
I didn't know if I would like it or not (and you may not either) so I only spread it over half the dish.
Cover evenly with half the mozzarella cheese.
Now add another 2 & 2/3 cups of pasta sauce over the mozzarella cheese. Top with the sliced mushrooms.
Add another 7-8 uncooked lasagna noodles, again making sure to press the noodles into the sauce.
Find the other half of your ricotta cheese mixture (I mixed two batches separately)
and spread over the noodles like last time.
Add the rest of the pasta sauces (another 2 & 2/3 cups of sauce) over the cheese mixture.
Top with the rest of the mozzarella cheese.
Heat uncovered for 40-45 minutes at 350˚. Let cool for 15-20 minutes before cutting.I ended up thinking that the fake ground beef was a great addition to the recipe although I really liked both sides. Since Romano cheese doesn't melt the same way mozzarella does, it gave the cheese-only side a chewier texture than traditional lasagna that completely made up for the lack of fake meat. I actually thought this tasted even better the next day. It made great leftovers for the week!
