Vegan Lentil and Tofu Lasagna
Ingredients
- 1 cup dried red lentils
- 2 25-ounce jars marinara sauce
- 1 cup raw cashews
- 16 oz firm tofu
- 1/2 cup nutritional yeast
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 2-3 cups baby spinach (optional)
- 1 box lasagna noodles, whole grain or gluten-free
Optional additions
- Double recipe Easy Vegan Mozzarella Cheese (recipe not provided)
Preparation
Cook the red lentils by adding 1 cup dried lentils and 3 cups water to a medium pot. Bring to a boil, then simmer for 20 minutes. Drain and add to a large bowl with both jars of marinara sauce. Mix to combine.
Preheat the oven to 350 degrees.
Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder. Pulse until well combined and smooth.
Assemble the lasagna: Add about 1 cup of the sauce to the bottom of a large 9x13 inch casserole dish and spread evenly. Add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top and pour the remaining sauce over evenly. Cover tightly with foil.
Bake in the preheated oven for 40 minutes If using mozzarella topping, remove the foil, add the cheese, and bake for an additional 10-15 minutes or until golden and bubbly
While the lasagna is baking, make the Vegan Mozzarella Cheese if using (recipe not provided).
