Vegan Mushroom & Walnut Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the whole wheat lasagna noodles according to the package instructions. Drain and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until softened and most of the moisture has evaporated.

4. 4

   Add the chopped walnuts, chopped kale, and dried thyme to the skillet. Cook for another 3-4 minutes, stirring frequently, until the kale is wilted and the walnuts are fragrant.

5. 5

   Pour in 1 cup of tomato sauce and stir to combine. Let the mixture simmer for 2-3 minutes, then remove from heat.

6. 6

   Spread a thin layer of the remaining tomato sauce (about 1/2 cup) on the bottom of a baking dish.

7. 7

   Layer 1/3 of the cooked lasagna noodles over the sauce. Top with half of the mushroom-walnut mixture. Repeat with another layer of noodles, the remaining mushroom-walnut mixture, and another layer of noodles.

8. 8

   Pour the remaining tomato sauce over the top layer of noodles, spreading it evenly.

9. 9

   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the top is slightly golden and bubbling.

10. 10

    Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your Vegan Mushroom & Walnut Lasagna!