Mushroom-Artichoke Lasagna Recipe | Say Mmm

Ingredients

• 2 tsp. olive oil
• 1/4 tsp. crushed red pepper
• 4 cloves garlic, minced
• 3/4 cup sliced scallions
• 1/2 cup chopped red bell pepper
• 6 oz. portobello mushrooms, diced
• 8 oz. white mushrooms, sliced
• 1 13 3/4 oz. can (13 / 4 cups) quartered artichoke hearts, drained and diced
• 4 Tbs. tomato paste
• 1/4 cup Merlot or vegetable stock
• 1/4 cup nutritional yeast
• 1/4 cup chopped flat-leaf parsley
• 1/2 Tbs. dried basil
• 1/2 Tbs. dried oregano
• 3 12.3 oz. pkg. lite silken tofu, drained
• 3 cloves garlic, minced
• 1 cup chopped scallions
• 4 Tbs. mellow white miso
• 1/2 cup dry vermouth or vegetable stock
• 1/3 cup soy Parmesan cheese
• 1/2 cup nutritional yeast
• 1 tsp. dried thyme
• 1/4 tsp. coarsely ground black pepper
• 1 1/2 25 oz. jars (3 cups) Roasted Red Pepper tomato sauce
• 1 9 oz. pkg. no-boil lasagna noodles