Mushroom and Vegetable Lasagna

Name: Mushroom and Vegetable Lasagna
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

www.drfuhrman.com

Perfectly plant-based and creamy, this Mushroom and Vegetable Lasagna is packed with mushrooms, onions, spinach, zucchini, and a cashew tofu ricotta. Vegan perfection!

View full recipe on www.drfuhrman.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drfuhrman.com.

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