Vegan Mushroom and Spinach Lasagna

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent.

4. 4

   Add the sliced mushrooms to the skillet and cook until they are soft and browned.

5. 5

   Stir in the spinach and cook until it wilts. Season the mixture with salt and pepper to taste, then remove from heat and set aside.

6. 6

   In a saucepan, whisk together the flour and a small amount of almond milk to create a paste. Gradually add the rest of the almond milk, whisking constantly to prevent lumps.

7. 7

   Bring the mixture to a simmer over medium heat, then add the nutritional yeast, Dijon mustard, nutmeg, salt, and pepper. Continue to cook, stirring frequently, until the sauce thickens.

8. 8

   To assemble the lasagna, spread a thin layer of the sauce on the bottom of a baking dish.

9. 9

   Place a layer of lasagna noodles over the sauce, then spread a portion of the mushroom and spinach mixture on top.

10. 10

    Sprinkle a layer of vegan mozzarella over the vegetables, then cover with another layer of noodles.

11. 11

    Repeat the layering process with the remaining ingredients, finishing with a layer of sauce and a generous amount of vegan mozzarella on top.

12. 12

    Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

13. 13

    Allow the lasagna to cool for 10 minutes before slicing and serving.