The Type A Housewife - Vegan Mushroom and Kale Lasagna

12 whole wheat lasagna noodles

1 cup raw cashews

3 cups boiling water, reserved from cooking lasagna noodles

2 teaspoons fresh lemon juice

3 garlic cloves

3 tablespoons olive oil, divided

1/4 cup nutritional yeast

1 tbsp. fresh rosemary, minced

1 pound mushrooms, sliced (any kind you like is fine)

1 medium onion, thinly sliced

3/4 pound kale, rinsed thoroughly, stems removed, and chopped

salt and pepper to taste

Instructions

Preheat oven to 350 degrees.

Prepare lasagna noodles according to instructions on package, reserving 3 cups of cooking liquid.

To make sauce, place raw cashews in a food processor and pulse until nuts are very fine--you want them to be a flour-like consistency. Add in one cup of reserved water, process until smooth. Add additional water as needed until sauce has a creamy, alfredo-like texture, neither too thick nor too thin. Add the lemon juice, garlic, 2 tablespoons of olive oil, nutritional yeast, and rosemary. Process again until smooth. Season with salt and pepper to taste.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes, stirring occasionally. Add mushrooms and cook until liquid evaporates and mushrooms begin to brown, about 8 minutes. Stir in kale and continue cooking until wilted; remove from heat.

Spread about 1/2 cup of the cashew sauce on the bottom of a 8 x 8 inch baking dish. Layer 4 lasagna noodles and top with half of the veggie mixture. Top with 1/3 of remaining cashew sauce, 4 more noodles, remaining veggie mixture, another third of the cashew sauce, and then the rest of the noodles. Spread the last of the cashew sauce over the top of the lasagna. Cover with foil and bake for 20 minutes. After 20 minutes, remove foil and bake for 5 minutes more.