Spinach and Artichoke Lasagna

Ingredients:

9 lasagna noodles
1 small onion, chopped
2 cloves garlic, minced
1-1/2 cup vegetable stock
1 tablespoon rosemary
1 cup cashew cream
1 egg replacer
1/4 cup vegan parmesan cheese, shredded
1/2 teaspoon black pepper
1-1/2 cup artichoke hearts in water, chopped
10 ounces spinach
28 ounces tomato sauce or vegan alfredo sauce
vegan mozzarella cheese

Cook noodles al dente and set aside.

Saute onion and garlic and stir in broth and rosemary. Bring to a boil and reduce to thick sauce. Stir in artichoke hearts and spinach. Simmer. Set aside.

Mix cashew cream with egg replacer, black pepper, and parmesan. Set aside.

To assemble, brush the bottom of baking dish with tomato sauce. Layer 3 noodles, cheese mixture, noodles, artichoke mixture, half the sauce and some mozzarella, noodles, remaining sauce, and mozzarella.

Bake covered for 40 minutes at 350. Uncover and bake an additional 15 minutes. Let stand 10 minutes before cutting and serving.