1/4 cup coconut oil
1 lbmixed mushrooms (white,crimini, shitake...)
1 large portobello mushroom
1 largeonion, sliced thin
1/2 lb. spinach
1 box gluten free lasagna noodles ( I liketinkyada brown rice noodles)
enough water to cook noodles
pinch of sea salt
For the Cashew Sauce: 1 1/2 cups cashews
1 tbsp nutritional yeast
2 tbls lemonjuice
1 large garlic clove
water as needed
2 tsp. sea salt
Preheat oven to 350. Cooknoodles according to package directions. Don't over cook noodles.
Clean and slice mushrooms thin.Heat large skillet over high heat. Add some coconut oil and saute mushroomsuntil tender and lightly browned. Set aside
In separate pan, saute theonions with a little cocount oil until soft. Add spinach and cook until justwilted. Set aside.
Prepare the cashew sauce byblending the ingredietnts until smooth, creamy consistency is reached, usingwater to help thin until desired consistency. It has to be spreadable. If toothick, it will rip the noodles.
Assemble the lasagna. Using arectangle baking pan. Begin by spreading a little cashew sauce on bottom ofdish, then add a layer of noodles. Spread a thin layer of cream sauce overnoodles then top with the cooked musrooms and spinach mixture. Repeat thispattern until you run out of ingredients.
Bake in oven about 20 minutesand serve warm.
I also think this would bedelicious as a baked ziti recipe if you want to cook brown rice ziti and justmix it all together. Enjoy!!