Vegan Lasagna with Tofu-Cashew Ricotta
Ingredients
- 1 cup dried red lentils
- 2 25-ounce jars marinara sauce
- 1 cup raw cashews
- 16 ounce 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
- 1 box lasagna noodles
Preparation
Cook the red lentils by adding 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, then simmer for about 20 minutes. Drain and add to a large bowl. Mix with both jars of marinara sauce and set aside.
Preheat the oven to 350°F.
Make the Cashew-Tofu Ricotta: In a food processor, process the cashews until fine and crumbly. Add the tofu, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder, and pulse until well combined and smooth.
Assemble the lasagna: Add about 1 cup of marinara sauce to the bottom of a large lasagna pan and spread evenly. Add 4-5 uncooked lasagna noodles. Spread half of the Cashew-Tofu Ricotta on top, then half of the spinach. Add about 1 cup of marinara sauce, then another layer of 4-5 noodles. Spread the remaining Ricotta, then the remaining spinach. Add another layer of 4-5 noodles and pour the rest of the sauce on top.
Cover tightly with foil and bake for 1 hour. Let cool for at least 15 minutes before serving.
