Mushroom and Spinach Lasagna (vegan)

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

Mushroom and Spinach Lasagna (vegan) was pinched from <a href="http://mouthwateringvegan.com/2013/04/14/wildest-mushroom-spinach-lasagna-with-a-creamy-cheese-spiced-mustard-sauce/" target="_blank">mouthwateringvegan.com.</a>

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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