Vegan Pesto Skillet Lasagna

⅓ to ½ cup ( 82.67 g) pesto of choice divided, you can make my pesto or get a store-bought one (for the recipe see notes)

subheading: For the mushrooms:

2 teaspoons oil

2 garlic cloves

¼ cup ( 40 g) chopped white onion

16 oz thinly sliced mushrooms, (2 cups or more)

2 tbsp chopped green onions

¼ tsp black pepper

¼ tsp pepper flakes

⅛ tsp salt

¼ cup broth or 2 tbsp white wine

subheading: For the sauce:

2 ½ cups of broth or water

1 tbsp nutritional yeast or use 1 teaspoon miso

½ tsp dried thyme

½ tsp oregano

½ tsp onion powder

½ tsp prepared mustard or Dijon mustard

2 tsp ketchup optional

½ tsp salt use less if using salted broth

6 no-boil lasagna noodles broken into pieces or 5 regular lasagna noodles broken into pieces

¼ cup ( 28 g) of vegan Mozzarella

3 tbsp of pesto from above

¼ cup vegan parmesan

pepper flakes and remaining pesto for garnish

Directions at veganricha.com

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