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Ingredients
  • 3 garlic cloves, minced
  • 16 ounces mushrooms, chopped (you can use a mix of different mushrooms)
  • 1 Tbsp tamari or coconut aminos or gluten-free soy sauce
  • 1 tsp dried thyme
  • ¾ cup raw cashews, soaked for a few hours (overnight is best), drained
  • 1 cup veggie broth + a little more to sauté garlic and mushrooms
  • 2 big handfuls spinach
  • 10 ounces gluten-free lasagna noodles (I love Tinkyada’s brown rice pasta)
  • 4 cups marinara sauce, store-bought (a 32 oz jar) or homemade
Steps
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