Vegan Pesto Skillet Lasagna

• 1/3 to 1/2 cup pesto of choice divided, you can make my pesto or get a store-bought one (for the recipe see notes)

For the mushrooms:

• 2 teaspoons oil
• 2 garlic cloves
• 1/4 cup chopped white onion
• 16 oz thinly sliced mushrooms, (2 cups or more)
• 2 tbsp chopped green onions
• 1/4 tsp black pepper
• 1/4 tsp pepper flakes
• 1/8 tsp salt
• 1/4 cup broth or 2 tbsp white wine

For the sauce:

• 2 ½ cups of broth or water
• 1 tbsp nutritional yeast or use 1 teaspoon miso
• 1/2 tsp dried thyme
• 1/2 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp prepared mustard or Dijon mustard
• 2 tsp ketchup optional
• 1/2 tsp salt use less if using salted broth
• 6 no-boil lasagna noodles broken into pieces or 5 regular lasagna noodles broken into pieces
• 1/4 cup of vegan Mozzarella
• 3 tbsp of pesto from above
• 1/4 cup Vegan Parmesan
• pepper flakes and remaining pesto for garnish