This vegan lasagna recipe is sure to impress, not only your family, but also any non-vegan guests you may have! It's also picky eater and kid approved.
Course Main Course
Cuisine American, Italian
Keyword tofu
Servings 12squares
Author Shawna Clapper
Equipment
Oven & Stove
Large pot & pan
food processor
Various Utensils (fork, spoons, spatula)
9x13 casserole dish
Foil
Ingredients
12lasagna noodles
1jarmarinara sauce
Cashew Cream
1½cups Cashews
1cupwater
1garlic clove
pinchblack pepper
½tspsalt
3½tbsplemon juice
Tofu Ricotta
1cupSpinachchopped
1(16oz)firm tofu
1 tsporegano
allcashew creamfrom above
to tastesalt and pepper
Instructions
Preheat oven to 350°F and get out everything needed for recipe.
Cook lasagna noodles per directions on box, drain and set aside to cool when done.
Make cashew cream by boiling cashews for 5 minutes, drain and add to food processor.
Add rest of cashew cream ingredients to food processor and blend til creamy.
Cook spinach on stove til wilted, and not frozen if using frozen.
Start tofu ricotta by draining tofu and mashing completely with a fork.
Add rest of ricotta ingredients to the same bowl as the tofu and mix well.
Add a thin layer of sauce at the bottom of the dish.
Lay down three lasagna noodles at the bottom, long way.
Add a thin layer of ricotta.
Lay down another layer of Lasagna noodles, cover with a thin layer of sauce.
Add a thin layer of ricotta.
Lay down another layer of Lasagna noodles, cover with a thin layer of sauce.
Add a thin layer of ricotta.
Lay down another layer of Lasagna noodles, cover with a thin layer of sauce.
Cover with foil and bake about 45 minutes
Let cool and enjoy!
Notes
*Feel free to use more or less sauce, based on your own preference.**Use more or less spinach as preferred.