Outrageously Cheesy and Creamy Mushroom and Spinach Alfredo Lasagna (Healthy and Naturally Vegan and Gluten Free)

I found this AMAZING recipe from this website: http://www.floridacoastalcooking.com. The recipe is for a mushroom and spinach vegan alfredo lasagna. Yum! I'm trying not drool just thinking about it. This lasagna was so delicious and creative. I never would have thought to use a alfredo sauce for a lasagna topping. But, I'm definitely glad I decided to try it out. So, without further adieu...here's is the recipe!

Ingredients

5oz Brown Rice Pasta Lasagna Noodles, Tinkyada

1 Tbsp oil
1 onion, chopped
1 ½ pkgs (15oz) frozen organic mushrooms
½ pkg (5oz) frozen organic spinach
1 Tbsp wheat free Tamari
½ cup non-dairy cheese, Daiya
1 jar Victoria Vegan Roasted Pepper Alfredo Sauce** ( I could not find this awesome stuff anywhere!!! So, here's the recipe I used for the sauce) : http://ohsheglows.com/2011/01/03/quick-and-easy-vegan-alfredo/ and I just added some pepper in adobo sauce to the alfredo for the roasted red pepper color and flavor. It turned out really yummy.

Directions 

1. Preheat oven 350F. Cook noodles to package directions and set aside.

2. Heat 1 Tbsp oil in pot pasta was cooked in; add onion, cook 5 minutes; add mushrooms, spinach and tamari; cook until softened and well combined; about 5 to 7 minutes.

3. Layer in a 9×9 baking dish, ¼ cup sauce, row of lasagna noodles, ½ mushroom mixture; repeat. Top with a third row of noodles, the last of the Alfredo sauce and ½ cup cheese. Cover and bake 45 minutes or until warm and bubbly.

Make sure you check out Florida Coastal Cooking's page for more yummy recipes!!!!!