A hearty and flavorful vegan and gluten-free lasagna made with layers of tender mushrooms, creamy cashew sauce, spinach, and marinara sauce, topped with melted vegan mozzarella cheese.
Ingredients: 8 oz gluten-free lasagna noodles. 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 lb mushrooms, sliced any variety. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. 3 cups marinara sauce. 1 cup cashews, soaked overnight. 1 cup vegetable broth. 2 tbsp nutritional yeast. 2 cups spinach. 1 cup vegan mozzarella cheese, shredded.
Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. Put in dried basil, dried oregano, dried thyme, and dried thyme. Season with salt and pepper. Keep cooking until the mushrooms are soft. Put soaked cashews, vegetable broth, and nutritional yeast in a blender. To make cashew cream, blend the nuts until they are smooth. Put a little marinara sauce on the bottom of a 9x13-inch baking dish. Spread out cooked lasagna noodles on top of the sauce. Add half of the mushroom mix to the noodles and then half of the spinach. On top of the spinach, pour half of the cashew cream. Put down more noodles, mushrooms, spinach, cashew cream, and marinara sauce. Add vegan mozzarella cheese shreds on top. Put foil over it and bake for 30 minutes. Take off the foil and bake for another 15 minutes, or until the cheese melts and starts to bubble. Allow it to cool a bit before serving. Have fun!
