Spinach and Mushrooms Lasagna

"This spinach and mushroom lasagna is one of the best things we have eaten lately. It's a delicious meatless main course brimming with fresh spinach, mushrooms, a sauce, and vegan cheese. It's also easily made vegetarian. We love this spinach and mushroom lasagna. It keeps incredibly well and might even be better the next day! How to make Spinach and Mushrooms Lasagna Ingredients Lasagna & Sauce 1 10 oz. package whole-grain lasagna noodles 1/2 cup dry uncooked bulgur 1 15 oz cab black beans drained and rinsed 2 cloves garlic minced 1 small onion diced 1 cup mushrooms veggie broth 4-6 cups marinara sauce your favorite"

"Tofu Ricotta 1/4 cup raw cashews (or 1/4 cup white beans) 1 clove garlic 1/4 cup almond milk 1 block firm tofu, 14-16 oz pressed to drain 1/4 cup nutritional yeast flakes 1 tablespoon Italian seasoning dry 2 tablespoons fresh basil leaves 1 10 oz. pkg frozen spinach chopped spinach, thawed and drained salt & pepper Creamy Vegan Cheese Sauce 1 cup potatoes peeled and diced (I use Russet, red skin, yellow, or sweet potatoes) 1/4 cup carrots diced 1/4 cup onion diced 1 cup broth from cooked veggies 1/2 cup raw cashews or 1/2 cup cooked white beans 4 tablespoons nutritional yeast flakes 1 tablespoon lemon juice 1 teaspoon sea salt 1/2 teaspoon garlic powder 1/2 pinch cayenne pepper pinch paprika"

Layers of whole-grain lasagna noodles combine with a sautéed mixture of garlic, onion, mushrooms, black beans, bulgur, and marinara for a hearty vegetable sauce. Two homemade fillings are used: a tofu ricotta blended with cashews, almond milk, nutritional yeast, herbs, and drained spinach; and a creamy vegan cheese sauce made from potatoes, carrots, onion, cashews (or white beans), nutritional yeast, and seasonings. The components are assembled and baked at 350°F until heated through. The lasagna is suitable as a meatless main and stores well, often tasting better the next day.

Read at Alternative Medicine Magazine