Vegan Spinach Alfredo Skillet Lasagna

1 Start boiling water for the lasagna sheets. Cook according to package directions.
2 Once the lasagna sheets are cooking. saute the spinach. Heat the olive oil in a large non stick skillet on medium high. Add the garlic and spinach. Season with a bit of salt and pepper. Then just wilt the spinach, it should only take a minute or so. Remove the spinach from the pan.
3  Make the alfredo sauce in the same pan: reduce heat to low and add the vegan butter, melt it, and add the flour. Whisk together and cook for a minute until it thickens a bit. 
4 Then add in the almond milk, and white wine(if using). Whisk and bring to a simmer. Let simmer for a few minutes until it has thickened. 
5 Now add the nutritional yeast, lemon juice, and season with salt and pepper. I felt like it needed a lot of salt. 
6 Taste and adjust seasoning. Once the lasagna sheets are done, drain. Then add the spinach into the alfredo sauce. Then I used kitchen shears to cut the lasagna sheets into smaller pieces, but you can add them whole or tear them. 
7 Toss the pasta sheets into the sauce. Then top with vegan mozzarella. Cover the skillet and let the vegan cheese melt for a few minutes. 
8 Serve immediately.