Wild Mushroom Lasagna

Ingredients

• 9 sheets wheat lasagna noodles
• 3 cups mushroom
• 1.5 cups ricotta cheese
• 2 cups spinach
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 medium onion
• 1 teaspoon thyme
• 2 tablespoons nutritional yeast
• 1 cup almond milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Preheat the oven to 375°F (190°C).
2. 2Cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.
3. 3Heat olive oil in a large skillet over medium heat. Add chopped onions and minced garlic, sautéing until translucent.
4. 4Add the wild mushrooms to the skillet, cooking until they're soft and browned. Season with thyme, salt, and black pepper.
5. 5Stir in the spinach until wilted, then remove from heat.
6. 6In a bowl, mix ricotta cheese, nutritional yeast, and unsweetened almond milk until smooth.
7. 7Spread a thin layer of the ricotta mixture on the bottom of a baking dish.
8. 8Layer three lasagna noodles over the ricotta, then top with half of the mushroom and spinach mixture.
9. 9Repeat the layering process, finishing with a layer of lasagna noodles and the remaining ricotta mixture on top.
10. 10Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
11. 11Let the lasagna cool for 10 minutes before slicing and serving.
12. 12Garnish with fresh thyme leaves before serving.