Vegan Lasagna
Ingredients
Vegan Ricotta
-
1
package
firm tofu
-
1½
tablespoons
lemon juice
-
1½
teaspoons
salt
-
1
teaspoon
dried oregano
-
1
teaspoon
dried basil
Cashew Parmesan Sauce
-
¾
cup
whole cashews
-
½
cup
water
-
2
tablespoons
white miso (optional)
-
1
tablespoon
lemon juice
-
¼
teaspoon
salt
Vegan Lasagna Assembly
-
8
ounces
no-boil lasagna noodles
-
32
ounces
marinara sauce
-
2
cans
cooked lentils
-
¾
teaspoon
salt
Instructions
- Preheat the oven to 400ºF.
- Prepare the vegan ricotta by blending tofu, lemon juice, salt, oregano, and basil until smooth.
- For the Cashew Parmesan Sauce, blend cashews, water, miso, lemon juice, and salt until smooth, adding water as needed.
- Drain and rinse the canned lentils, then mix them with 1 cup of marinara sauce and ¾ teaspoon of salt.
- Spread 1 cup of marinara sauce on the bottom of a 9 x 13-inch pan.
- Layer lasagna noodles, half of the lentil mixture, and half of the ricotta mixture, spreading evenly.
- Drizzle ⅓ of the cashew cheese sauce over the ricotta layer and repeat the layers.
- Add a final layer of noodles and top with 1½ cups of marinara sauce and the remaining cheese sauce.
- Cover the pan and bake for 45 minutes, removing the cover for the last 5 minutes.
- Let the lasagna rest for 10 to 15 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
6
Calories
488
Total fat
12g
Total carbohydrates
71g
Total protein
28g
Sodium
1983mg
Cholesterol
0mg
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