French onion skillet lasagna

French onion skillet lasagna

Tags

Pasta

Cook

Ingredients

  • 2 onions, thinly sliced
  • 2 tbsp vegan butter
  • 4 cloves garlic, minced
  • ½ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 ½ tbsp balsamic vinegar
  • 1 cup mushrooms, thinly sliced
  • ½ cup raw cashews
  • 1 cup stock
  • 2 tsp lemon juice
  • 2 tbsp nooch
  • 1 tsp italian seasoning
  • ½ tsp salt
  • 1 tsp miso
  • ⅛ tsp black pepper
  • 5 lasagna sheets, broken into pieces
  • 2 cups spinach
  • 2 cups broth
  • Red pepper flakes
  • Garlic bread

Steps

  1. Soak the cashews in hot water for at least 20 minutes.
  2. Heat a skillet over medium and add the butter, once melted add the onion and cook until starting to look translucent.
  3. Add in the garlic, thyme, salt and pepper and continue to cook until onions turn a golden colour.
  4. Add the vinegar and mix. Cook until onions begins to caramelize. Remove ¾ of the mixture and set aside.
  5. Add the mushrooms and mix. Continue to cook for a few minutes.
  6. Blend ingredients from cashews to pepper until smooth. Add to the onion mixture.
  7. Add the lasagna sheets and stock. Press down the sheets so they are submerged. Cover and cook until lasagna sheets are cooked, stirring occasionally.
  8. Taste the mixture and season. Mix in the spinach and remove from heat, mix until spinach has wilted.
  9. Top with remaining onion mixture and red pepper flakes. Serve with garlic bread.