This bad boy is not only 100% vegan, but is arguably better than any lasagna dish I’ve ever eaten. Cook now, thank me later. Modified from: Veganomonicon
Time: 2 hours
- Marinara Sauce
- 4 teaspoons olive oil
- 8 garlic cloves
- 2 28-oz cans crushed tomatoes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Several pinches of freshly ground black pepper
- Cashew Ricotta
- 1 cup raw cashew pieces
- ½ cup fresh lemon juice
- 4 tablespoons olive oil
- 4 cloves garlic
- 2 lbs firm tofu, drained and crumbled
- 3 teaspoons dried basil
- 3 teaspoons salt
- Almesean (optional)
- ¼ slivered or sliced almonds (raw)
- 1 tablespoon toasted sesame seeds
- ⅛ teaspoon salt
- ¼ teaspoon lemon zest
- 1 lb lasagna noodles, cooked according to package instructions
- 2 lbs spinach or spinach mix (e.g. kale, spinach, chard)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat the oven to 375 degrees. Have ready a 9×13 inch deep lasagne pan and a double layer of aluminum foil that can tightly cover the pan.
- Next, make the Marinara Sauce. Preheat a saucepan over medium-low heat. Add the oil and garlic, and saute for about a minute, until fragrant, being careful not to let it burn.
- Add the remaining ingredients, cover, and raise the heat a bit to bring to a simmer. Simmer for about 15 minutes, stirring occasionally. If you haven’t already, start cooking the lasagna noodles and drain once they are cooked.
- Next, make the Cashew Ricotta. In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms.
- Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended.
- Blend in the basil and salt. Refrigerate until you put together the lasagne.
- Make the Almesean by combining all ingredients in a blender or food processor. Pulse until everything turns to tiny crumbs. Put aside for later.
- Wash the spinach well, drain, and place in a steamer basket in a large pot (you can also saute in a pan if don’t have a steamer).
- Cover and steam for 8-10 minutes, until the spinach is wilted and a deep green. Uncover and remove from the heat.
- Squeeze handfuls of the spinach to remove excess water and chop coarsely. Toss with the olive oil and season with salt and pepper.
- Assemble. Ladle about ½ of sauce onto bottom of the lasagna pan and layer with 5-6 noodles. Add about half of the cashew ricotta, a layer of spinach, and about one-third of the sauce.
- Add another layer of noodles (4-5), the rest of the ricotta, the remainder of the spinach, and another third of the sauce. Top with the remaining noodles, then top the noodles with the remaining sauce.
- Generously sprinkle the Almesean on top of the lasagna before baking.
- Tightly crimp two overlapping layers of foil over the top of the pan. Bake for 30-35 minutes, then remove the foil and bake for another 20 minutes, until edges of noodles are slightly browned and the sauce is bubbling.
- Allow to cool 10 min before slicing. Best if served with any additional marinara sauce.