Name: Vegan Lasagna
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 8 servings
Cuisine: italian
Ingredients: 1 cup dried red lentils; 2 jar marinara sauce (25-ounce jars); 1 cup raw cashews; 14.5 oz firm tofu (patted dry); 0.5 cup nutritional yeast; 3 tbsp fresh lemon juice (from about 2 lemons); 1 tsp salt; 1 tsp dried basil; 1 tsp dried oregano; 0.5 tsp garlic powder; 3 cup baby spinach; 1 null lasagna noodles (about 12 noodles) (regular, gluten free or whole grain); 2.5 cup vegan mozzarella shreds

Instructions

Show units in method

1

Add dried red lentils (1 cup) and 3 cups of water to a pot. Bring to a boil and simmer for 20 minutes. Drain, then return to the pot and stir in marinara sauce (2 jar).
2

Preheat the oven to 175°C (350°F).
3

In a food processor, pulse raw cashews (1 cup) until crumbly. Add firm tofu (14.5 oz), nutritional yeast (0.5 cup), fresh lemon juice (3 tbsp), salt (1 tsp), dried basil (1 tsp), dried oregano (1 tsp), and garlic powder (0.5 tsp). Pulse until smooth.
4

Spread 1 cup of the lentil marinara in a 9x13 inch casserole dish. Layer lasagna noodles (about 12 noodles) (1) (uncooked), half of the cashew ricotta, and half of the baby spinach (3 cup).
5

Repeat layers: another cup of sauce, noodles, remaining ricotta, and remaining spinach. Top with final noodles and the rest of the sauce.
6

Cover the dish tightly with foil and bake for 40 minutes.
7

Remove the foil, sprinkle vegan mozzarella shreds (2.5 cup) over the top, and bake for another 20 minutes uncovered until bubbly.
8

Remove from the oven and let the lasagna cool for at least 15 minutes before serving.