Name: Spinach Alfredo Skillet Lasagna
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tsp oil; 4 cloves garlic (minced); 7 ounces spinach (chopped spinach, or thawed if frozen); 0.25 tsp salt; 0.25 tsp pepper flakes; 0.75 cup raw cashews (soaked in hot water for 15 mins, drain and use); 1.25 cup vegetable broth (or water); 2 tsp lemon juice; 2 tbsp nutritional yeast; 1 tsp italian herbs (such as thyme, oregano, basil); 0.5 tsp salt; 1 tsp miso paste; 1 teaspoon all purpose flour (or corn/tapioca starch for glutenfree); 1 tsp oil; 0.5 cup sliced onion; 0.5 cup thinly sliced mushrooms; 1 clove garlic (minced); 0.125 tsp salt; 0.125 tsp pepper; 1 tsp balsamic vinegar; 5.5 null lasagna sheets (broken into pieces, or 8 no boil lasagna sheets, or use 2 cups dried pasta such as Farfalle); 2 cups water (or broth)

Instructions

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1

Add oil (1 tsp) to a large skillet over medium heat. Add garlic (4 cloves) and cook until starting to turn golden. Then add the spinach (7 ounces), salt (0.25 tsp) and pepper flakes (0.25 tsp), and mix well.
2

Once the spinach (7 ounces) is wilted, take off heat. Remove the spinach (7 ounces) from the skillet into a bowl. For frozen spinach (7 ounces), cook until excess water has dried out, but color is still vibrant.
3

For the sauce, blend raw cashews (0.75 cup), vegetable broth (1.25 cup), lemon juice (2 tsp), nutritional yeast (2 tbsp), italian herbs (1 tsp), salt (0.5 tsp), miso paste (1 tsp), and all purpose flour (1 teaspoon) until smooth. You can blend for a minute, then wait for 5 minutes for cashews to rehydrate, then blend again for a smoother mixture. Set aside.
4

For the Skillet Lasagna, heat oil (1 tsp) in the same skillet. Add sliced onion (0.5 cup), thinly sliced mushrooms (0.5 cup), garlic (1 clove), salt (0.125 tsp), and pepper (0.125 tsp). Cook until the sliced onion (0.5 cup) is golden, 6-8 minutes. Stir occasionally.
5

Add balsamic vinegar (1 tsp) and mix in, cooking for another 2 minutes. Then add sheets (5.5 lasagna), water (2 cups), and about 0.75 of the blended alfredo sauce (or add just 0.25 of the sauce for faster cooking, then add the remaining sauce at the next step and bring to a boil). Mix in, cover the skillet, and cook for 12-14 minutes. Stir once in between to prevent sticking. If the mixture thickens too much, add 2-4 tbsp more water or broth (2 cups).
6

Once the sheets (5.5 lasagna) are cooked to preference, reduce the heat to low-medium. Taste and adjust seasoning.
7

Distribute the cooked spinach (7 ounces) all over the skillet. Drizzle the remaining alfredo sauce over it. Cover and cook for 2 minutes, then remove from heat.
8

Let the skillet sit for a few minutes for the alfredo sauce to thicken. Serve with extra pepper flakes (0.25 tsp) if desired, or some toasted bread crumbs.