Mushroom and Vegetable Lasagna | DrFuhrman.com

Ingredients

• 4 whole wheat or bean lasagna noodle sheets
• 8 ounces oyster mushrooms (or any variety), sliced
• 1/2 cup chopped onions
• 1/2 tablespoon balsamic vinegar
• 3 ounces fresh spinach
• 16 ounces no-salt, no-oil pasta sauce or see homemade recipe below
• 1/4 cup fresh basil
• 1 medium zucchini, thinly sliced (see note)
• 1/2 cup raw cashews
• 10 ounces (about 3/4 block) firm tofu
• 1 lemon, juiced
• 1 teaspoon Dijon mustard
• 1/2 cup nutritional yeast
• 2-4 tablespoons water (for desired cheese consistency)
• 16 ounces whole tomatoes, crushed (see note)
• 4 cloves garlic
• 1/4 cup basil, coarsely chopped