Boil a big pot of salted water and cook the lasagna noodles until al dente

While the noodles are cooking, heat another big pot and add the olive oil

Next, sautee onions until translucent, about 4 minutes. Then add the dried oregano

Add the ground sausage and break apart and cook through

Once the sausage is cooked, add the tomato paste and mix together for about 2 minutes

Then add the chicken broth and can of diced tomatoes, and about 1/2 cup of water and bring to a boil.

Add salt and pepper to taste.

Once noodles are al dente, add the noodles, almond milk, spinach, and basil and cook for another minute

Serve and if you wanted, add a little vegan ricotta cream cheese.