Vegan Lasagna With Spinach & Mushrooms | Recipe Cloud App

Ingredients

• ▢ 12 lasagna noodles (standard size, enough for 3 layers)
• ▢ 2 tablespoons of olive oil
• ▢ ½ large yellow onion, diced
• ▢ 1 small zucchini, diced
• ▢ 1 cup sliced button mushrooms
• ▢ 4 large cloves of garlic roughly chopped
• ▢ 6 ounces of fresh spinach
• ▢ 2 (16-ounce) blocks of super-firm tofu patted dry and cut into chunks for easy blending
• ▢ ¼ cup of unsweetened, plain soy milk
• ▢ 2 tablespoons of lemon juice
• ▢ 1 teaspoon dried basil or 1 tablespoon of minced fresh basil leaves
• ▢ 2 teaspoons of salt
• ▢ 5 cups of marinara sauce (store-bought or homemade) divided
• ▢ Fresh basil leaves for garnish (optional)