Lasagna
Ingredients
For the Lasagna
2 cups Savory Cashew Cream
4 cups Marinara Sauce, homemade or jarred
2 cups Vegan Spinach Ricotta
15 cooked al dente lasagna noodles
Savory Cashew Cream
2 cups raw cashews, soaked and drained
1 cup water
1 tablespoon heaping nutritional yeast
1 teaspoon miso
1 teaspoon salt
1 tablespoon apple cider vinegar
Vegan Spinach Ricotta
1 cup raw cashews, soaked and drained
10-12 ounce firm or extra-firm tofu drained
2 cups fresh baby spinach or 1 cup frozen spinach
¼ cup fresh basil leaves**
2 cloves garlic***
1 teaspoon salt
1 teaspoon light miso (white, yellow, or chickpea)
2 Tablespoons nutritional yeast flakes
Instructions
Make the Savory Cashew Cream
Blend all ingredients in a high-speed blender until creamy and smooth. Reserve 1/2 cup.
Make the Vegan Spinach Ricotta
In a food processor, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture is fine and crumbly.
Add the tofu, spinach, and basil and pulse to throughly combine.
Assemble the Lasagna
Preheat oven to 350℉
Spread one cup of marinara sauce in the bottom of a 13x9 casserole dish.
Layer 5 lasagna sheets over the sauce, overlapping slightly.
Spread 1/2 of the spinach ricotta mixture over the noodles.
Pour 1 cup of marinara sauce over the ricotta.
Pour 1/2 of the savory cashew cream (minus the reserved 1/2 cup) over the marinara sauce.
Repeat with noodles, ricotta, marinara, and cashew cream.
Layer remaining 5 noodles on top of the cashew cream, then top with remaining marinara sauce.
Cover casserole dish tightly with aluminum foil, and bake for 30 minutes.
Remove foil and sprinkle the remaining cashew cream over the top.
Bake uncovered for 20 minutes. You can broil for 1 -4 minutes to brown up the top.
Let lasagna stand for 15.
Note
I use an ice cream scoop to put the ricotta around and then spread with an icing spreader. Can make cream and ricotta ahead of time but assembling right after is much easier because it is at room temperature.