Cast-Iron Skillet Vegan Lasagna Mash

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Ingredients

1 Box Tinkyada Brown Rice Lasagna

1 head of cauliflower

1 shallot chopped

2 cups shitake mushrooms

3+ cups fresh spinach

1 jar Raos Marina sauce

1/2 cup Daiya mozzarella-style shredded vegan “cheese”

2 T olive oil

2 tsp Telicherry black pepper

1 tsp of Himalayan salt

 Instructions:

Preheat oven to 350  

Cook lasagna according to instructions on the box

Steam cauliflower and mash it to puree

Add Raos to cauliflower puree

In large skillet add olive oil, chopped shallots, mushrooms and spinach to sauté

Arrange imperfectly in layers in large cast-iron skillet. Alternating layers of cauliflower sauce, mushrooms& spinach, lasagna and Daiya

Bake in oven covered for about 30 minutes

6 servings