Vegan Mushroom and Spinach Lasagne - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 110 g extra virgin olive oil
• 40 g nutritional yeast flakes
• 30 g flaked almonds
• 20 g fresh basil leaves
• ½ lemon
• 2 garlic cloves
• ½ tsp fine sea salt
• ground black pepper
• 395 g firm tofu
• 20 g olive oil
• 20 g water
• 2 Tbsp nutritional yeast flakes
• ¼ tsp fine sea salt
• 10 g olive oil
• 450 g chestnut mushrooms
• 250 g fresh baby spinach
• 1 pinch fine sea salt
• 100 g onions
• 100 g carrots
• 1 ½ tsp dried thyme
• 1 pinch caster sugar
• 1 pinch ground black pepper
• 800 g tinned chopped tomatoes
• 12 dried lasagne pasta sheets