Vegan Lasagna with Spinach and Mushrooms recipe - Eating Vibrantly

Ingredients

• 2 med brown onions (, processed (230g))
• 2 cloves garlic (, minced (6g))
• 8 med sun-dried tomato halves ((50g))
• 2 large tomatoes (, fresh (300g))
• 1/2 tsp instant stock mix (or 1 stock cube)
• 12 med mushrooms (, processed (250g))
• 5 med tomatoes (, fresh (700g))
• 1/4 tsp black pepper
• 2 tsp Italian herbs
• 5 cups baby spinach (, tightly packed (280g))
• 500 g firm tofu
• 1/6 cup savoury nutritional yeast flakes ((40ml))
• 5 tsp tamari (or soy sauce (25ml))
• 9 sheets gluten-free lasagne (, enough for three layers (250g))
• 1 handful vegan cheese (, grated (optional))