Step 1

Make the filling in a food processor fitted with the “S” blade by adding all ingredients except spinach. Puree until smooth. Add spinach and process again.

Step 2

In a large non-stick sauté pan, sauté the onion in 2 tablespoons of water until translucent, about 8 minutes, adding more water if necessary. Add mushrooms, tamari and garlic and sauté until browned. Taste mixture, adding more chopped garlic and tamari as you like. Cook until mushrooms appear to be glazed and there is no more liquid left in the pan.

Step 3

Pour 3 cups of the sauce in a lasagna pan or 9×13 inch pan. Place one layer of the no boil noodles on top. Cover the noodles with half of the bean/spinach mixture, then with half of the mushroom mixture. Place another layer of noodles on the mushroom mixture and add the remaining half of the bean/spinach mixture and the remaining half of the mushroom mixture. Place one more layer of noodles on top of the mushroom mixture and smother evenly with the remaining 3 cups of sauce. Sprinkle the sliced olives on top of the sauce along with a liberal sprinkling of Vegan Parmesan (if using).

Step 4

Bake uncovered in a preheated 375°F oven for an hour. Let it sit for 10 minutes before slicing.