The Best Fully Loaded Vegan Lasagna | Cooking With Hatchells | Umami

Ingredients

• 24 ounces extra firm tofu
• 1/2 cup cashews
• 3 tablespoons roasted garlic hummus
• 1 cup frozen spinach, (drained really well)
• 1 tablespoon nutritional yeast
• 1/2 lemon, (juice)
• 1/4 teaspoon salt
• 8 lasagna noodles, (you can use pre-cooked noodles)
• 4 cups marinara sauce
• 1 cup onion, (diced)
• 1 zucchini, (cut into quarters)
• 2 small eggplants, (cut into 1/2 inch rounds)
• 2 cups shiitake mushrooms, (divided)
• 1/4 cup fresh basil, (chopped)
• 1 bay leaf
• olive oil