Vegan Spinach and Mushroom Lasagna

Instructions

1. 1

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

2. 2

   Cook the 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 mushrooms and sauté until they are soft and golden brown.

4. 4

   Add the fresh spinach to the skillet and cook until wilted. Remove from heat.

5. 5

   In a bowl, mix the cashew cream with garlic powder, onion powder, dried thyme, and dried rosemary.

6. 6

   Spread a thin layer of tomato sauce on the bottom of a baking dish.

7. 7

   Place three lasagna noodles over the sauce.

8. 8

   Spread half of the mushroom and spinach mixture over the noodles.

9. 9

   Pour half of the cashew cream mixture over the vegetables.

10. 10

    Sprinkle a quarter cup of nutritional yeast over the cashew cream.

11. 11

    Repeat the layers: noodles, remaining mushroom and spinach mixture, remaining cashew cream, and another quarter cup of nutritional yeast.

12. 12

    Top with the last three noodles and cover with the remaining tomato sauce.

13. 13

    Sprinkle the remaining nutritional yeast on top.

14. 14

    Cover the dish with foil and bake for 25 minutes.

15. 15

    Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

16. 16

    Let the lasagna cool for a few minutes before serving. Enjoy your Vegan Spinach and Mushroom Lasagna!