Vegan French Onion Skillet Lasagna

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: Caramelized French Onions:

1 yellow onion thinly sliced

2 Tbsp vegan butter

2 cloves garlic minced

½ tsp dried thyme

¼ tsp salt

⅛ tsp black pepper

1 ½ Tbsp balsamic vinegar or 2 to 3 Tbsp red wine

½ to 1 cup ( 144 g) mushrooms Thinly sliced

subheading: White Sauce:

½ cup raw cashews soaked for at least 20 mins in hot water, see notes for Nutfree option

1 cup ( 236.59 ml) broth

2 tsp lemon juice

2 Tbsp nutritional yeast

1 tsp italian seasoning - I use a mix of oregano thyme, sage and rosemary

½ tsp salt

1 tsp miso

⅛ tsp black pepper

subheading: For the lasagna:

5 lasagna pasta sheets broken into pieces, or use 4 to 5 oz any other flat pasta shape

1 to 2 cups spinach firmly packed

2 cups ( 473.18 ml) broth or water

Red pepper flakes optional for serving

Directions at veganricha.com

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