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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