VEGAN CMUSHROOMS SPINACH LASAGNA

Ingredients:
1 pound of lasagna noodles
1/2 cup of raw cashews
1/4 cup of nutritional yeast
1 tablespoon of lemon juice
2 cloves of garlic
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of olive oil
1 onion, diced
2 cups of sliced mushrooms
3 cups of baby spinach
1 jar of marinara sauce
1/2 cup of vegan mozzarella cheese, shredded
Instructions:
Preheat the oven to 375°F.
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a blender, combine the cashews, nutritional yeast, lemon juice, garlic, salt, and black pepper. Blend until the mixture is smooth and creamy.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it is translucent, about 5 minutes.
Add the sliced mushrooms to the skillet and cook until they are tender, about 10 minutes.
Add the baby spinach to the skillet and cook until it is wilted, about 3 minutes.
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
Place a layer of lasagna noodles on top of the marinara sauce.
Spread a layer of the cashew mixture on top of the noodles.
Add a layer of the mushroom and spinach mixture on top of the cashew mixture.
Repeat steps 8-10 until all the ingredients are used up.
Top the lasagna with the vegan mozzarella cheese.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 10-15 minutes before slicing and serving.