Vegan lasagna

Ingredients

• Mushrooms

  Shiitake, raw

  227g

• Cashew nuts

  Nuts, dry roasted, with salt added

  1 cup, halves and whole or 137g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Spinach

  Cooked, boiled, drained, without salt

  5 oz or 142g

• Salt

  Table

  ¼ tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  200g

• Tomato sauce

  Canned, with mushrooms

  16 oz or 454g

• Lasagna Noodles

  Great Value

  12 oz or 340g

• Garlic Hummus

  Whole Foods Market

  8 oz or 227g

• Oregano

  Spices, dried

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 375°F.
2. Make the spinach mushroom filling: Pull out the stems of mushrooms with your fingers. In a food processor or with a large knife, roughly chop the mushrooms, 1/2 cup of the cashews and the rosemary. Add 2 tablespoons olive oil to a skillet and bring to medium heat. Sauté mushrooms and cashews for 3 minutes until soft but still hold their shape. Add the spinach (saving out a few leaves for the garnish) and sauté until wilted, 1 to 2 minutes. Remove from the heat and stir in 1/4 teaspoon of the kosher salt, a few grinds of pepper, and the lemon juice. Let stand until assembling.
3. Make the dairy free Parmesan topping: in a food processor or blender, blend 1/2 cup cashews with the garlic powder and lemon zest until it’s ground into about the texture of a shaker can of grated Parmesan. (Alternatively, chop as finely as possible with a knife.)
4. Mix the sauce: In a large bowl, mix together the pasta sauce and tomato sauce.
5. Layer the lasagna: In a 9 x 13” baking dish, spread tomato sauce on the bottom of the pan. Then top with 1 layer of noodles (our pan held 3 noodles longwise and 3/4 noodle widthwise), breaking noodles as necessary**. Spread with half of the hummus, half of the mushrooms and a tomato sauce layer. Repeat again: 1 layer of noodles, half of the hummus, half of the greens and tomato sauce. Finally, top with noodles, then tomato sauce again. Sprinkle the entire top with the “Parmesan” and dried oregano.
6. Bake: Cover the pan with aluminum foil and bake for 40 minutes, then 10 minutes uncovered. Let stand for 15 minutes before serving (this allows the lasagna to set). If you’d like, finely chop spinach leaves to use as a garnish (for looks only!). Cut into pieces and enjoy.