Vegan Cheesy Pumpkin Lasagna Bake - Vegan and Oil-free Recipes - ZardyPlants

Ingredients

• 1.5 9-oz boxes oven-ready lasagna noodles (see my note above about using regular lasagna noodles--It's fine with minor alterations)Water as needed if using oven-ready noodles
• 1 batch pumpkin cheezy sauce
• 1 batch homemade mozzarella or 8 oz vegan shredded cheeze
• 12 oz riced cauliflower (if frozen, steam cook and press out the water with clean tea towel)
• 16 oz mushrooms
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon pink Himalayan salt (or any, but I like the flavor and lower sodium of this salt)