Vegan Stovetop Lasagna
Ingredients
- 2 Tablespoons olive oil
- 1 Pound portabella mushroom, chopped
- Salt, to taste
- Pepper, to taste
- 2 Tablespoons herbes de Provence
- 2 cloves of garlic, minced
- 1 twenty-six ounce jar of marinara sauce, (about three and a half cups), divided
- 1 package no-boil lasagna noodles
- 8 Ounces vegan mozzarella cheese, shredded
- 1 Cup vegan cream cheese
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