Lasagna

Ingredients

• 1.5 cups raw cashews - place in a bowl and cover with boiling water, allow to set for an hour
• 2 cups mushrooms (any variety) - (8 oz package). Chop or quick pulse in a food processor.
• 2 zucchini - peel and chop or quick pulse in a food processor
• 4 cups raw baby spinach, roughly chopped (5 oz pkg), no need to remove stems
• 1/2 cup nutritional yeast (1/2 of a 5.25 oz jar)
• 2 cloves of garlic, minced
• 1 tsp each of garlic salt, garlic powder, onion powder, Italian seasoning, dried basil
• 1/2 tsp pepper
• 32 oz jar of Rao's or your favorite marinara/spaghetti sauce (I often need a bit more, so you may want 2 jars available)
• plant-based parmesan shavings optional
• Can be made several days ahead.
• Add spinach once veggies are done cooking. Cover. Just cook spinach until wilted, then turn off heat.
• Preheat oven to 350 degrees.
• Boil lasagna noodles. Add 1 tbsp olive oil to prevent them from sticking to each other.
• Add veggies and pulse just to combine - do not blend.
• Cover with foil, put a cookie sheet under for drips.
• 350 degrees for 35 minutes, then uncover and bake 10-15 minutes more or until bubbling (but edges not burning).
• Let sit for at least 10 minutes prior to serving.