Gluten-Free Creamy Mushroom Lasagna - Recipe - Plant-Based Diet
This is a favorite recipe from my book, One Part Plant. We’re using cashew cream to give it a rich creaminess, instead of cheese.
Ingredients
- 3 garlic cloves, minced
- 16 ounces mushrooms, chopped (you can use a mix of different mushrooms)
- 1 Tbsp tamari or coconut aminos or gluten-free soy sauce
- 1 tsp dried thyme
- ¾ cup raw cashews, soaked for a few hours (overnight is best), drained
- 1 cup veggie broth + a little more to sauté garlic and mushrooms
- 2 big handfuls spinach
- 10 ounces gluten-free lasagna noodles (I love Tinkyada’s brown rice pasta)
- 4 cups marinara sauce, store-bought (a 32 oz jar) or homemade
- Nutritional yeast (optional)
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