Cozy Mushroom & Spinach Vegan Lasagna

Slice the mushrooms, then add them to a large pot with the soy sauce. Cook over medium heat 1–2 minutes, then cover and let them release their liquid.

Remove the lid and cook until most of the liquid evaporates. Stir in the 3 cans of chopped tomatoes and bring to a gentle simmer. Season with sea salt and black pepper to taste and simmer a few minutes more until not watery.

In a separate pot over medium-high heat, warm the olive oil. Add the flour and whisk for 30–60 seconds. Pour in the soy milk all at once, whisking constantly until smooth and thick. Take off the heat and stir in Dijon mustard, sea salt and black pepper to taste.

Preheat the oven to 430°F (220°C). Lightly oil a 9x13-inch (23x33cm) oven-safe baking dish.

Spread a thin layer of tomato sauce in the dish, then add a layer of spinach lasagna sheets. Top with more tomato sauce followed by some white sauce. Repeat layers, finishing with a generous layer of white sauce.

Arrange vegan cheese slices over the top, then add sliced tomato. Sprinkle with a little black pepper.

Bake, uncovered, for 30 minutes at 430°F (220°C). Let rest for at least 10 minutes before slicing and serving.