Vegan Lasagna with Spinach & Mushrooms

eatplant-based.com

Susiequilter

subheading: Lasagna & Sauce:

10 oz. package whole-grain lasagna noodles

½ cup dry uncooked bulgur

1 15 oz can of black beans drained and rinsed

2 cloves garlic minced

1 small onion diced

1 cup mushrooms

veggie broth

4 to 6 cups marinara sauce your favorite

15 oz can fire-roasted tomatoes leave UNDRAINED

1 recipe Tofu Ricotta (recipe follows)

1 to 2 cups Vegan Creamy Cheese Sauce (recipe below)

subheading: Tofu Ricotta:

¼ cup raw cashews (or ¼ cup white beans)

1 clove garlic

¼ cup almond milk

16 oz. firm tofu pressed to drain

¼ cup nutritional yeast flakes

1 tablespoon Italian seasoning dry

2 tablespoons fresh basil leaves

Salt & Pepper

1 10 oz. pkg. frozen chopped spinach, thawed and drained

subheading: Creamy Vegan Cheese Sauce:

1 cup potatoes peeled and diced (I use Russet, red skin, yellow, or sweet potatoes)

¼ cup carrots diced

¼ cup onion diced

1 cup broth from cooked veggies

½ cup raw cashews or ½ cup cooked white beans

4 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

1 teaspoon sea salt

½ teaspoon garlic powder

pinch paprika

½ pinch cayenne pepper

Directions at eatplant-based.com

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