Mushroom-Artichoke Lasagna Recipe - Vegan & Vegetarian Italian Dish

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 or capsicum
• 6 oz (170 g) portobello mushrooms, diced
• 8 oz (227 g) white mushrooms, sliced
• 1 x 13.75 oz (390 g) can (1.75 cups) quartered artichoke hearts, drained and diced
• 4 tbsp tomato paste
• 1/4 cup merlot or vegetable stock
• 1/4 cup nutritional yeast
• 1/4 cup chopped flat-leaf parsley
• 1/2 tbsp dried basil
• 1/2 tbsp dried oregano
• 3 x 12.3 oz (349 g) packages light, silken tofu, drained
• 3 cloves garlic, minced
• 1 cup chopped scallions
• 4 tbsp mellow white miso
• 1/2 cup dry vermouth or vegetable stock
• 1/3 cup soy parmesan cheese or 3 cups cheddar or colby-Jack
• 1/2 cup nutritional yeast
• 1 tsp dried thyme
• 1/4 tsp coarsely ground black pepper
• 1 1/2 x 25 oz (709 g) jars (3 cups) roasted red-pepper tomato sauce
• 1 x 9 oz (255 g) package no-boil lasagna noodles