• Preheat oven to 375'F
• Cook lasagna noodles per package directions. Rinse under cool water and drain, set aside.
• Make mashed potatoes (or use leftovers). If making, you will need about 6 medium potatoes. Mash in the way you normally would serve mashed potatoes (with butter, salt, pepper, and milk).
• Stir 2 chopped green onions and shredded vegan cheddar into the potatoes (optional, you can leave this cheese out if you don't like vegan cheese - we found the Daiya block of cheddar, shredded, worked well in this recipe).
• In a large pan saute the onion and the sausage in some good quality vegan butter and/or oil until the onion is golden.
• Thin your ricotta to an easily spreadable consistency, if needed. (if you over-thin it, just add 1/2-1 tsp ground flax to help thicken it back up)

Assembly

• Butter bottom and sides of a 9x13 pan
• Arrange 4 lasagna noodles on the bottom of the pan.
• On top of these noodles spread 1 cup of the mashed potatoes evenly to cover the noodles.
• Layer 4 more noodles atop the potatoes
• On those noodles evenly spread the ricotta mixture.
• Layer 4 more noodles atop the ricotta
• Spread 1 cup of the mashed potatoes to evenly cover the noodles.
• Layer 4 more noodles atop the potatoes
• Evenly arrange the sausage and onion mixture on top of the top noodles.
• For added richness, drizzle 1-2 tsp melted vegan butter over the top.
• Bake for 25-35 minutes or until sausages are sizzling and the edges of the noodles are beginning to crisp.
• Serve with vegan sour cream, bacon bits, and chopped chives or green onions.