2 packages Frozen Spinach (excess Liquid Squeezed Out) 568g
2 cup Extra Firm Tofu (excess Liquid Squeezed Out)
12 cloves Of Garlic (6 Whole For The 'ricotta', 3 Minced For The Sauce, 3 Minced For The Spinach/mushrm Mixture) 36g
2 tsp Dried Oregano 3.6g
12 tbsp Olive Oil (6 For The 'ricotta' 3 For Sauce, 3 For Spinach/mushroom Mixture) 162g
2.5 lb Yukon Gold Potatoes Or 2 Tubes Of Prepared Polenta 1134g
2 pints Mushrooms, Sliced
2 large Yellow Onions, Minced 300g
8 tbsp Vegan Butter (for For The Sauce, 4 For The Spinach/mushrooms) 102.4g
1 Red Bell Pepper, Minced 119g
½ cup Wine Plus A Few T.
1 tbsp Crushed Red Chili Flakes -or More If You Like* 5.3g
1 cup Silken Tofu 248g
⅓ cup Soy Creamer (i Used Silk Brand 'original')
1 cup Fresh Basil Leaves 24g
Salt And Pepper To Taste*
large Can Pureed Tomatoes (28 Oz Or Whatever)* Optional