Mushroom And Kale Lasagna With Rosemary Cashew Sauce

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Oh My Veggies


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12 whole wheat lasagna noodles

1 cup raw cashews

3 cups boiling water, reserved from cooking lasagna noodles

2 teaspoons fresh lemon juice

3 garlic cloves

3 tablespoons olive oil, divided

1/4 cup nutritional yeast

1 tbsp. fresh rosemary, minced

1 pound mushrooms, sliced (any kind you like is fine)

1 medium onion, thinly sliced

3/4 pound kale, rinsed thoroughly, stems removed, and chopped

salt and pepper to taste

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