Easy Vegan Spinach Alfredo Skillet Lasagna

veganricha.com

Candice Clary

1 tsp oil

4 cloves garlic minced

6 to 8 ounces ( 170.1 g) spinach chopped spinach, or thawed if frozen

¼ tsp salt

¼ tsp pepper flakes

subheading: For the alfredo sauce:

¾ cup ( 96.75 g) raw cashews soaked in hot water for 15 mins, drain and use

1 ¼ cup ( 295.74 ml) broth(veggie stock) or water

2 tsp lemon juice

2 tbsp nutritional yeast

1 tsp Italian herbs such as thyme oregano, basil

½ tsp salt

1 tsp Miso

1 teaspoon all purpose flour or corn/tapioca starch for glutenfree

subheading: For the rest of the lasagna:

1 tsp oil

½ cup sliced onion

½ cup ( 48 g) thinly sliced mushrooms

1 clove garlic minced

⅛ tsp salt

⅛ tsp pepper

1 tsp balsamic vinegar

5 to 6 regular lasagna sheets broken into pieces, or 8 no boil lasagna sheets, or use 2 cups dried pasta such as Farfalle

2 cups ( 473.18 ml) water or broth

Directions at veganricha.com

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