Vegan Mushroom Lasagna with Cashew Cream

Ingredients

• 12 pieces lasagna noodles
• 16 ounces mushrooms
• 8 ounces spinach
• 1 cup cashews
• 1 cup nutritional yeast
• 4 cloves garlic
• 2 tablespoons olive oil
• 28 ounces tomato sauce
• 1 tablespoon basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 cup water

Instructions

1. 1

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

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant.

3. 3

   Chop 16 ounces of mushrooms and add them to the skillet. Cook for 5-7 minutes until they release their moisture and become tender.

4. 4

   Add 8 ounces of spinach to the skillet and cook for an additional 2-3 minutes until wilted. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Remove from heat and set aside.

5. 5

   In a blender, combine 1 cup of soaked cashews (soaked for at least 4 hours), 1 cup of nutritional yeast, 2 tablespoons of lemon juice, 1 cup of water, and a pinch of salt. Blend until smooth and creamy.

6. 6

   Spread a thin layer of 28 ounces of tomato sauce on the bottom of a 9x13 inch baking dish.

7. 7

   Layer 4 lasagna noodles over the sauce, followed by half of the mushroom and spinach mixture, and half of the cashew cream. Repeat the layers with another 4 noodles, the remaining mushroom mixture, and the remaining cashew cream.

8. 8

   Top with the final 4 lasagna noodles, and pour the remaining tomato sauce over the top. Sprinkle 1 tablespoon of dried basil on top.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.

10. 10

    Allow the lasagna to cool for 10 minutes before slicing. Serve warm and enjoy your Vegan Mushroom Lasagna!