Mushroom and Spinach Lasagna (vegan)
INGREDIENTS
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7 lasagne sheets (I used spelt lasagna – important to use the ‘no need to pre-cook’ variety)
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2 cups frozen spinach, thawed, or the equivalent in fresh cooked, and set aside
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1 cup pre-soaked raw cashew nuts
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2 cups (500 mL) water
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1 tsp maple syrup
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olive oil
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2 cups mixed mushrooms, chopped
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1 clove garlic, finely chopped
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1 spring onion (scallion), finely chopped
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2 Tbsp nutritional yeast
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2 cups grated vegan cheese of your choice (vegan mozzarella is best if possible)
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½ tsp chilli powder
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2 to 3 Tbsp fresh flat leaf parsley, finely chopped
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salt to taste
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1 Tbsp French’s mustard
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1 cup (250 mL) vegan milk of your choice
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extra grated vegan cheese for the base
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