- 1/4 cup or more coconut oil, split between mushrooms and spinach/onion pans
- 1 lb mixed mushrooms
- 1 large portobello mushroom
- 1 large onion, thinly sliced
- 1/2 lb spinach
- 1 box gluten free lasagna noodles
- Pinch of sea salt
- 1 1/2 cups cashews
- 1 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 large garlic clove
- 2 tsp sea salt
- Sea salt, to taste
- Freshly cracked black pepper
- 2 tbsp fresh thyme, chopped
Preheat oven to 350.
Boil enough salted water to cover the noodles. Cook the noodles according to direction on the package. When tender but slightly al dente, drain and set aside. If you do this well in advance of the rest of the steps, be sure to toss the noodles with a little olive oil to prevent them from sticking to each other while they sit.
Clean and slice the mushrooms thin. Heat a large heavy bottomed skillet over high heat. Add some coconut oil, and in batches, sauté the mushrooms until tender and lightly browned. Continue until all the mushrooms are cooked. Set aside.
Heat another pan with coconut oil and sauté the onions until soft, then add the spinach and cook until just wilted. Set aside.
Prepare the cashew sauce by blending the ingredients until a smooth, creamy consistency is reached, using water to help thin in out to desired consistency. Remember, it has to be spreadable so if it’s too thick, it’ll rip the noodles and won’t spread. Assemble the lasagna .Using a squarish baking pan or glass container, begin by spreading a little cashew sauce on the bottom of the dish, then add a layer of noodles. Sprinkle with fresh chopped thyme. sea salt, and black pepper. Spread a thin layer of cream sauce over the noodles then top with the cooked mushrooms and onion and spinach mixture.
Repeat this pattern of steps until you run out of ingredients. To make it easier when slicing, alternate the direction of the lasagna noodles as you build the lasagna. Place in the middle of the oven and cook until warmed through, about 20 minutes. Serve warm.