I have been eating slightly differently lately and was trying to figure out how to make lasagna without tomato sauce. Sometimes things just come together in my head and in the kitchen.

I remembered my creamy mushroom gravy, which is so delicious I have made it simply for the purpose of pouring it over toast. I thought, what if I used the gravy instead of tomato sauce and made stroganoff lasagna? You're welcome.

You'll need to make the gravy and the cashew "ricotta" in advance (recipes below). If you make the ricotta in advance, do not add the ground flax seeds until you are assembling the lasagna. While you can make this without pre-cooking the noodles, I do recommend cooking them for about five minutes until they start to soften. They will absorb the gravy much better if partially pre-cooked.

Assembly Of Stroganoff Lasagna

Now it's time to transform the Riccota and Gravy into Stroganoff Lasagna! You'll need a few additional ingredients:

• 1 lb. shredded vegan mozzarella cheese
• 1 lb. gluten-free lasagna noodles
• fresh parsley

Bring a large pot of water to boil with a generous pinch of sea salt. Cook the noodles, stirring to keep them separated, for 5-6 minutes until softened and flexible. Rinse with cold water and drain.

Pre-heat the oven to 350F/180C. Spray your lasagna pan lightly with cooking spray on the sides. Spoon in a generous amount of gravy to cover the bottom. Place a layer of noodles across the bottom (3 across). Use the broken ones on this layer and the middle one, reserving the best ones for the top. You must have the noodles completely covered.

Spread about 1/3 of the ricotta mixture on top of the noodles. Add a thin layer of gravy. Sprinkle with some grated cheese.

Create another layer of noodles, ricotta, gravy, and grated cheese, and repeat. Top with the last layer of noodles, the last of the gravy and grated cheese, making sure the noodles are completely covered with gravy. Wipe up any spills along the edges of the pan. Spray one side of heavy-duty aluminum foil with cooking spray, place on top of the lasagna (sprayed side down), cover tightly, and bake for 45 minutes.

Remove the foil and bake uncovered another 15 minutes.

Let sit for 10 minutes before cutting, to allow it to firm up. Top each serving with chopped fresh parsley and serve with a green salad. Enjoy!