Vegan Mushroom and Spinach Lasagne

Pesto

• 110 g extra virgin olive oil
• 40 g nutritional yeast flakes
• 30 g flaked almonds
• 20 g fresh basil leaves
• ½ lemon, freshly squeezed juice only
• 2 garlic cloves
• ½ tsp fine sea salt, plus extra to taste
• ground black pepper, to taste

Tofu Ricotta

• 2 garlic cloves
• 395 g firm tofu, drained, broken in pieces
• 20 g olive oil
• 20 g water
• ½ lemon, freshly squeezed juice only
• 2 Tbsp nutritional yeast flakes
• ¼ tsp fine sea salt

Mushroom and Spinach Filling

• 10 g olive oil
• 450 g chestnut mushrooms, thinly sliced
  or portobello mushrooms, cut in pieces
• 250 g fresh baby spinach
• 1 pinch fine sea salt

Marinara Sauce

• 2 garlic cloves
• 100 g onions, quartered
• 100 g carrots, cut in pieces
• 10 g olive oil
• 1 ½ tsp dried thyme
• 1 pinch chilli flakes (optional)
• 1 pinch caster sugar
• ½ tsp fine sea salt
• 1 pinch ground black pepper
• 800 g tinned chopped tomatoes

Assembly

• 12 dried lasagne pasta sheets (see tip)