Step 1

Start boiling water for the lasagna sheets. Cook according to package directions.

Step 2

Once the lasagna sheets are cooking. saute the spinach. Heat the olive oil in a large non stick skillet on medium high. Add the garlic and spinach. Season with a bit of salt and pepper. Then just wilt the spinach, it should only take a minute or so. Remove the spinach from the pan.

Step 3

Make the alfredo sauce in the same pan: reduce heat to low and add the vegan butter, melt it, and add the flour. Whisk together and cook for a minute until it thickens a bit.

Step 4

Then add in the almond milk, and white wine(if using). Whisk and bring to a simmer. Let simmer for a few minutes until it has thickened.

Step 5

Now add the nutritional yeast, lemon juice, and season with salt and pepper. I felt like it needed a lot of salt.

Step 6

Taste and adjust seasoning. Once the lasagna sheets are done, drain. Then add the spinach into the alfredo sauce. Then I used kitchen shears to cut the lasagna sheets into smaller pieces, but you can add them whole or tear them.

Step 7

Toss the pasta sheets into the sauce. Then top with vegan mozzarella. Cover the skillet and let the vegan cheese melt for a few minutes.

Step 8

Serve immediately.