Spinach Mushroom Lasagna

Soo good! :)  After making the spinach pasta bake last week my husband reminded me that I promised him a lasagna!  I had a huge pot of homemade marinara sauce already made so I was pretty much half way there!  So I whipped up another batch of the cashew ricotta and the cashew cream sauce and went to work.

Making lasagna is much easier in my opinion since I don't boil the noodles.  I use low carb noodles that are loaded with fiber and all I do is put a generous amount of tomato sauce on the bottom of the pan and on each layer of the noodles so they stay extra moist - then layer your lasagna as usual.  I didn't use any soy mozzarella this time as I didn't feel it needed it.  I topped the lasagna with the cashew cream sauce and each plate had some vegan parm. sprinkled on top and more marinara sauce.  Delicious!

Before going into the oven - topped with cashew cream sauce

Right out of the oven

Yummy layers of spinach/mushroom/cashew tofu ricotta