2 tsp vegetable oil

2 large shallots, finely chopped

6 cloves garlic, minced

1 fresh red chili, finely minced

2 cups vegetable broth

1 can coconut milk

1/2 cup marina sauce

4 cups mushrooms, thinly sliced

14 oz lasagna noodles (cut into 2 in pieces width-wise)

¼ cup sun-dried tomato, from a jar, coarsely chopped

1 tsp (4 g) ground paprika

Freshly cracked black pepper and salt to taste

2 big handfuls spinach

In a large pot on high heat, cook the onions, garlic, and chili in oil for 3 minutes, adding a splash of water as needed to deglaze the pan.
Add remaining ingredients, except for the spinach, bring to a boil then reduce to a simmer with the lid partially covering. Stir occasionally to prevent burning.
When pasta is al dente, about 12-15 minutes, remove from the heat and add in the spinach. Stir to combine.