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Lasagna

2015-02-16
  • Cook Time : 1m

A harty dinner full of veggies, and great flavors. Lots of layers to get your mouth watering. It’s not a quick meal but it’s well worth the time spent on it.

Ingredients

  • 1 box no-boil lasagna noodles (check ingredients for eggs)
  • 43 oz of marinara sauce
  • olive oil
  • 1 red onion diced
  • 1 red bell pepper diced
  • 1 pack of mushrooms sliced (8oz)
  • 1 zucchini sliced into rounds
  • 1 carrot sliced into rounds
  • For The Tofu Ricotta:
  • 15.5 oz extra firm tofu, pressed (I just squeezed it until all the water was out)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 Tablespoons nutritional yeast
  • 1 teaspoon stone ground mustard
  • pepper to taste
  • 1 Tablespoon lemon juice
  • 2 Tablespoons cornstarch mixed with 2 Tablespoons water
  • For Cashew Cream:
  • 1 1/2 cups raw cashews, soaked at least 2 hours
  • 1 teaspoon salt
  • 1 1/2 teaspoons stone ground mustard
  • 3/4 onion powder
  • 2 Tablespoons nutritional Yeast
  • 4 Tablespoons lemon juice
  • 1 shallot
  • 7 cloves garlic
  • pepper to taste
  • non dairy milk (about 4 Tablespoons)

Method

Step 1

Chop and cook veggies in a pot with a little oil and add a touch of water if needed.

Step 2

While veggies cook make tofu ricotta. After pressing tofu, crumble with your hands into a medium sized bowl and mix in all ingredients. Set aside.

Step 3

To make Cashew cheese, put all ingredients in a food processor or blender and blend until smooth. If needed add non dairy milk 1 Tablespoon at a time to thin if cheese is too think. Should be a creamy consistency but not runny.

Step 4

Cover the bottom of a baking dish with just enough marinara sauce to coat the bottom. Then layers go as follows: Dry noodles, tofu ricotta, half the veggies, noodles, half cashew cheese, rest of veggies, noodles, sauce, rest of cheese.

Step 5

Bake at 375° for 1 hour

Step 6

Let cool then CHOW DOWN!

 

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