In a large sauce pan add oil and chopped garlic, onion, and seasoning.
After cooked add spinach and cook down slightly.
Drain tofu and press juice out with a dish towel.
In a food processor add cashews and blend into a powder.
Next add in the tofu by crumbling it with your hands.
Add the lemon juice, nutritonal yeast, salt, pepper, and blend together.
Add the vegan pesto, and blend to combine.
Add the mixture from the pan and chopped broccoll. Mix until desired constency .
Begin boiling water in a big pot for the lasgani. Follow the directions on the packaging for cooking the noodles.
In the same saucepan from earlier add chopped mushrooms and seasoning. Cook on medium heat for a few minutes and then add the can of tomateos. Let simmer for a few more minutes. Note: If there is a lot of water that cooks out drain it out of scoop the mixture into the lasagna pan with a spoon with holes in it.
Once the noodles are done drain and lay out so they don't stick togther.
Now it's time to begin layering. In the glass pan first out down some sauce and then begin layering hwoever you choose. You want to keep the noodles covered with sauce or ricotta, exposed noodle will become dried out.
Top however you desire. If using vegan cheese place on top when there's about ten minutes left of baking time.
Bake 25-30 minutes at 350.
Serve it up Lasgna goes great with lots of side greens!
Final Note | Hommade Vegan Parmesan: In a blender pulse togther 1/2 cup cashews, 1/4 cup nutrional yeast, some galric powder, salt, adn pepper