Vegan Mushroom Lentil Lasagna

• Produce

  • 2 tsp Basil, dried
  • 8 oz Cremini mushrooms
  • 5 Garlic clove
  • 1 cup Green lentils, dried
  • 1 Onion, large
  • 1/4 cup Parsley, fresh leaves
  • 1 28 oz. can Redpack crushed tomatoes
  • 1 28 oz. can Redpack diced tomatoes

• Refrigerated

  • 3 tbsp Soy or almond milk, unflavored
  • 1 lb Tofu, firm or extra firm

• Condiments

  • 2 tbsp Balsamic vinegar
  • 3 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Fennel seeds
  • 2 tbsp Granulated sugar
  • 1 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Other

  • about 12-16 dried lasagna noodles (just under a pound

Found on connoisseurusveg.com