Creamy Spinach and Mushroom Vegan Lasagna

1

Preheat your oven to 375°F (190°C).

2

To make the vegan ricotta, add the drained tofu, soaked cashews, nutritional yeast, lemon juice, garlic powder, dried basil, 1/2 tsp salt, and a pinch of black pepper to a food processor. Pulse until the mixture is smooth and creamy like ricotta cheese.

3

Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until browned.

4

Add the fresh spinach to the skillet and cook for 2 minutes until just wilted. Remove from heat.

5

Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

6

Layer 3-4 lasagna noodles over the sauce. Spread a layer of the tofu-cashew ricotta over the noodles, followed by the mushroom-spinach mixture, and more marinara sauce.

7

Repeat the layering process (noodles, ricotta, veggies, sauce) until ingredients are used up, finishing with a final layer of sauce on top to prevent the noodles from drying out.

8

Cover the baking dish tightly with aluminum foil and bake for 35 minutes.

9

Remove the foil and bake for an additional 15 minutes to let the top thicken and brown slightly.

10

Let the lasagna rest for at least 10 minutes before slicing to allow the layers to set.