I’ve had a hankering for lasagna for a few weeks now, so I finally headed into the kitchen and set about making one. I had a few recipes, but in the end, I just threw a bunch of stuff together and did my own thing. The ricotta recipe is based on the cashew ricotta recipe in Veganomicon.
Here’s what I did:
1 package of no-cook lasagna noodles (I used rice pasta)
28 ounce can of tomato sauce (or you can make your own, of course)
5 ounce container of spinach
10 ounce package of mushrooms, chopped
1 small onion, chopped
2 tablespoons olive oil
14 ounce package of firm tofu
1/2 cup raw cashews
1/4 cup lemon juice
1/2 cup nutritional yeast
2 tablespoons vegetable broth
2 cloves garlic
1 teaspoon dried basil
1 teaspoon salt
1 cup Daiya cheese (or more, to your liking)
salt and pepper to taste
Preheat oven to 350.
Sauté the spinach in 1 tablespoon of olive oil. Set aside.
In a food processor, blend together the cashews, lemon juice, olive oil, garlic, broth and nutritional yeast. Crumble the tofu and add it to the food processor. Blend until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the cooked spinach and pulse until it’s mixed in.
Sauté the onion in the remaining tablespoon of olive oil until translucent. Add the mushrooms and cook until they’re soft.
Spoon a quarter of the tomato sauce over the bottom of a casserole dish. Layer a third of the noodles over the sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the mushrooms. Cover with a third of the noodles. Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and mushrooms. Cover with the rest of the noodles and spread the rest of the sauce over the top. Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the Daiya cheese over the top. Bake for another 15 minutes. Enjoy! This tastes even better reheated the next day!
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