Step 1

According to the package instructions, cook lasagna noodles, or use pre-baked vegan lasagna noodles.

Step 2

In a large skillet, saute the garlic and onions until translucent.

Step 3

Add the mushrooms and continue cooking until brown.

Step 4

If the mushrooms begin to stick, add a little vegetable broth and cook until the fluid dissipates.

Step 5

Now add the spinach, a large handful at a time, stirring into the hot vegetables,

Step 6

Continue adding spinach, and then add 1/2 cup vegetable broth, which will help wilt the remaining spinach.

Step 7

Remove the onion, mushroom, and spinach mixture from the heat, and set aside.

Step 8

In a skillet, saute garlic, shallots, and onions until translucent.

Step 9

Add the wine and cook it down for about 5 minutes.

Step 10

Add 1/2 cup vegetable broth, and continue to cook, reducing the heat to simmer.

Step 11

In the meantime, combine the raw cashews (or substitute white beans, silken tofu, flour of choice, or gluten-free flour), nutritional yeast, garlic, onion powder, dijon mustard, and 1 1/2 cups vegetable broth in a high-speed blender.

Step 12

Blend until smooth.

Step 13

Now, turn the heat up to medium on the pan with the onion mixture.

Step 14

Slowly add the contents of the blender, whisking as you add.

Step 15

As the mixture heats, it thickens.

Step 16

Remove the white sauce from the heat and allow it to cook.

Step 17

In a 9 X 13-inch casserole dish, pour 1/2 cup vegetable broth in the pan's base.

Step 18

Layer the cooked or pre-baked noodles, overlapping them slightly in the pan, and covering the bottom.

Step 19

Pour a thin layer of white sauce on the noodles, and spread it across them. I use a one-cup measuring to make it easier.

Step 20

Now, add a layer of mushroom spinach on top of the sauce.

Step 21

Next, add another layer of noodles and continue the layering until the sauce is the top layer.

Step 22

Sprinkle with vegan parmesan cheese

Step 23

Preheat the oven to 350 degrees.

Step 24

Cover and cook for 25 minutes; then remove the cover and cook another 10 minutes uncovered.

Step 25

Or, cover and place in the refrigerator until ready to cook.

Step 26

Bake ahead of time, cool completely, refrigerate until the next day, and reheat so the flavors develop.

Step 27

Completely cooked, allow to set up, and cut pieces to freeze individually.