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Vegan Skillet Lasagna

Kate Kasbee
  • 70 minutes
  • Serves 4

INGREDIENTS

8 oz

Baby bella mushrooms

2 cups

Baby spinach

1

Basil, Fresh

5

Garlic clove

1

Red bell pepper

1 15 ounce can

Tomatoes

1/2

Yellow onion

1 12 ounce package

Silken tofu, extra-firm

1/2 tsp

Agave nectar

3 tsp

Lemon juice

1

jar Pasta sauce

1/2

box Lasagna noodles, whole

1/2 tbsp

Nutritional yeast

1/2 tsp

Salt

1

Sea salt and black pepper

2 tbsp

Tapioca starch

1 1/3 tbsp

Olive oil

1

batch Mozzarella, vegan