Spinach Pesto Lasagna with Creamy Mushroom Sauce (Vegan)

INGREDIENTS

Explore Cuisine Green Lentil Lasagna Sheets (, see notes below)

1 cup

Garlic Basil Vegan Ricotta "Cheese"

fresh basil (, chopped for garnish)

freshly ground black pepper (, optional)

red crushed peppers (, optional)

5 cloves

garlic (, minced)

1/4 cup

vegan butter

medium white onion (, finely diced)

16 oz

cremini mushrooms (, stems removed & thinly sliced)

1/4 cup

all-purpose flour (, or rice flour for gluten-free version)

3 cups

unsweetened cashew milk (, room temperature - see notes below)

1/8

teasp salt

1/8

teasp dried oregano

1/8

teasp dried basil

1/8

teasp ground nutmeg

2 tbsp

extra virgin olive oil

3 cloves

garlic (, minced)

7 cups

fresh baby spinach leaves (, roughly chopped)

1 1/2 cups

raw cashews (, soaked 3-4 hours (see notes below))

1 cup

water

1/2 cup

vegan pesto

1/4 cup

cashew cream (prepared from above)