Make the pesto if you haven’t already and set it aside.

Cook the mushrooms; Add oil to a large skillet over medium heat, add the onion and garlic and cook for 2 minutes.

Note: You want to use a large skillet because we will make the lasagna in it as well. If it is too thin then the lasagna sheets tend to stick to the bottom. Hence use a thick bottom large skillet.

Add in the mushrooms, green onion, salt, black pepper, and pepper flakes, and toss well. Cook for 3-5 minutes or until the mushrooms start to get golden around the edges.

Then, add broth or white wine and mix well. Cover the skillet and cook for another 3-5 minutes, depends of thickness of the mushrooms

Once the mushrooms are done to your preference then open the lid and remove half of the mushrooms and keep them for topping.

Add broth, nutritional yeast, thyme, oregano, mustard, onion powder, ketchup, and salt.

Mix really well and bring it to a boil then, add the broken lasagna noodles and press them into the broth. If there isn't enough broth, you can add in a ¼ cup of more broth.

Cover and cook for 15-18 minutes. Stir once in between at 12 minutes, and see if the water isn't evaporating too much and the noodles are not sticking to the bottom. Stir well and dislodge sticking noodles. If there are larger pieces you can break them down.

Open the lid, carefully taste and adjust salt and pepper and check of the lasagna sheets are cooked to preference. add in the mozzarella, some broth (if needed), and 3 to 4 tablespoons of pesto, and mix it in. Let it come to a boil for a minute or two. Then top it with the vegan parmesan, pepper flakes, and the remaining pesto and reserved mushrooms. Cover the lid and switch off the heat.

Let it sit for 2-3 minutes for the parmesan and flavors to meld. Open the lid and it is ready to serve.