1serving of our mushroom gravyblended in a vitamix for a smooth texture
Sweet Potato Mash:
2large sweet potatoes
1/2cupfresh parsleyroughly chopped
Green Bean/Mushroom Mix:
1 1/2cupsgreen beansdiced
Add your dehydrated mushrooms to some boiling water and set aside for about 10-15 minutes or until re-hydrated.
Prep your ingredients by peeling and dicing your sweet potatoes and setting aside in a medium pan. Then you want to dice your green beans, white mushrooms and re-hydrated mushrooms, and add to a medium bowl mixing them together. Roughly chop your parsley and set aside and do the same to your spinach.
Preheat oven to 400F.
Add boiling water to your sweet potatoes and cook until tender, about 10-15 minutes. Set aside.
To sautee your green bean and mushroom mixture add your avocado oil to a heated pan and allow to cook and steam with the lid on for about 10 minutes. Set aside.
Cook your lasagna noodles according to the instructions on package.
Once your potatoes are fork tender, drain the water and mash with a potato masher. Next add in your non-dairy milk and avocado oil and mix until smooth. Add in your nutritional yeast, garlic, onion powder and parsley and mix until distributed evenly. Lastly add in your chopped spinach and mix until wilted. If it doesn't wilt from the heat of the potatoes, once it gets into the oven it will.
Once your noodles are cooked, drain the water and rinse gently with some cold water to stop them from cooking and make it easier to handle them.
Assemble your lasagna by adding a layer of noodles, then sweet potato mash, then green bean and mushroom mixture and then daiya cheese shreds. Continue until your pan is full. We ended up with about 3 layers in total. Be sure to change the direction of your pasta noodles with each layer. When you get tot he final layer be sure to add more cheese for extra gooey-ness.
Cover with aluminium foil and bake for about 30 minutes removing the foil for the last 10 minutes.