A hearty 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.
1boxof no-boil lasagna noodles (check ingredients for eggs)
43ouncesof marinara sauce
olive oil
1red onion diced
1red bell pepper diced
8ouncesof mushrooms sliced
1zucchini sliced into rounds
1carrot sliced into rounds
For The Tofu Ricotta:
15.5ouncesof extra firm tofu, pressed (I just squeezed it until all the water was out)
2teaspoonsof dried oregano
1teaspoonof dried basil
1/2teaspoonof salt
2Tablespoonsof nutritional yeast
1teaspoonof stone ground mustard
pepper to taste
1Tablespoonof lemon juice
2Tablespoonsof cornstarch
1Tablespoonsof water
For Cashew Cream:
1 1/2cupsof raw cashews, soaked at least 2 hours
1teaspoonof salt
1 1/2teaspoonsof stone ground mustard
3/4teaspoonof onion powder
2Tablespoonsof nutritional Yeast
4Tablespoonsof lemon juice
1shallot
7cloves garlic
pepper to taste
4Tablespoonsof non dairy milk
Instructions
Chop and cook veggies in a pot with a little oil and add a touch of water if needed.
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.
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.
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.
Bake at 375° for 1 hour
Notes
Make sure you pick up the no-boil noodles so your lasagna isn't crunchy.