Plant-Based Lasagna with Homemade Mozzarella Cheese
Ingredients
- onion
- garlic
- marinara mixture
- canned lentils
- cashews
- tofu
- lasagne sheets
- spinach
- vegan mozzarella
Preparation
Fry the onion for a few minutes until translucent, add the garlic. Add this to the marinara mixture, along with the canned lentils and mix well.
Preheat the oven to 350F (180C).
For the tofu ricotta, add the cashews to a blender and blend until smooth. Then add all the rest of the ricotta ingredients and blend well.
Boil the lasagne sheets for a few minutes each before placing them on the dish.
Split the marinara mixture into 3 equal parts.
Split the tofu ricotta into 2 equal parts.
Add 1 cup of the lentil/marinara mixture to the casserole dish in an even layer.
Add a layer of the lasagne noodles on top.
Add half of the tofu ricotta mixture.
Top with half the spinach.
Add another cup of the lentil/marinara mixture.
Add another layer of lasagne noodles.
Top with the rest of the tofu ricotta mixture and the rest of the spinach.
Add the rest of the lentil/marinara mixture.
Cover with foil and bake for 1 hour. Let cool for 15 minutes before serving.
If using vegan mozzarella, add it on top 15 minutes before taking out of the oven.
