Creamy Vegan Mushroom Lasagna

Ingredients

• 1 tbsp balsamic vinegar
• 2 tbsp soy sauce (, tamari for glutenfree, or use coconut aminos +wine for soyfree)
• 2 tsp herbs (( combination of thyme, oregano, rosemary))
• 1/2 tsp each garlic powder (, onion powder (or use 1 tsp minced garlic))
• 1 tbsp vegan Worcestershire (, or use red wine for soyfree)
• 2 tsp oil
• 1/4 cup water
• 3 portobello mushrooms ((about 10 oz))
• 1 1/4 cup raw cashews (, soaked for an hour for creamier, see note for nutfree)
• 1.75 cups water
• 1.5 tbsp flour ((rice flour for glutenfree))
• 1 tsp salt
• 1 tsp garlic powder
• 3/4 tsp onion powder
• 1/2 tsp ground mustard or miso (or both)
• 1/2 tsp black pepper
• 1.5 tsp herbs ((1/2 tsp each of basil,thyme, ground sage))
• 1 tbsp extra virgin olive oil
• 2 tbsp nutritional yeast
• 12 no boil lasagna noodles (***, glutenfree noodles for glutenfree)
• 4 oz baby spinach (, wilted on a skillet with 2 tbsp water if fresh, thawed if frozen)
• vegan parm (, breadcrumbs, vegan cheese for topping)

Steps

1. 1

   Mix the mushroom marinade ingredients minus the water in a bowl. Place the whole mushrooms* in the lasagna baking dish. Drizzle the marinade all over the mushrooms. Use 1/4 cup of water or broth to rinse out the marinade bowl and our on the sides of the mushrooms.

2. 2

   Bake the mushrooms covered at 400 deg F (205 C) for 20 mins. Remove the mushrooms from the dish. Slice into 1/4 inch or less width, and set aside. Leave the juices in the dish.

3. 3

   Blend the garlic sauce ingredients until smooth. Taste and adjust salt and flavor.

4. 4

   Assemble: Add a ladleful of garlic sauce in the dish. Add a layer of noodles.

5. 5

   Then drizzle garlic sauce on the noodles, arrange sliced mushrooms on top, drizzle some sauce over the mushrooms, then add a layer of noodles.

6. 6

   Spread the sauce on the noodles, then add wilted (if fresh) or thawed spinach (if frozen). Sprinkle some red pepper flakes and a good pinch of salt over the spinach. Add some tofu ricotta** or drizzle some garlic sauce over the spinach.

7. 7

   Then another layer of noodles and sauce, mushrooms, noodles, and remaining sauce. Sprinkle some vegan parm all over or vegan mozzarella cheese shreds. (I use a mix of 3 tbsp breadcrumbs+ 3 tbsp vegan parm). Rinse out the garlic sauce blender/bowl with 1/2 cup water and pour on the sides of the lasagna dish. (Use 1 tbsp water if using precooked lasagna noodles.)

8. 8

   Cover tightly with foil and bake at 375 deg F (170C ) for 1 hour. Let it sit for 10 mins, then uncover. Sprinkle more vegan parmesan, extra virgin olive oil, herbs and pepper flakes. Then slice and serve. Store refrigerated for upto 4 days.