Dishing It Out: Veggie Lasagne w/Cashew-Tofu Ricotta

Lasagne assembly and finished dish photos below recipe

Cashew-Tofu "Ricotta" filling

1 package Extra Firm Tofu
1 C. Raw Cashews
1 C. Water
1 tbsp. Lemon Juice
2 tbsp. Nutritional Yeast
1 tsp. Salt
Ground Pepper

Soak cashews for 5-7 hours (no longer or they will get bitter) in enough water to completely cover. Drain cashews and add to a blender with 1 cup of fresh water. Blend until smooth and creamy. Drain and press tofu and crumble into small pieces into a large bowl. Add Cashew cream and the rest of the ingredients in with the tofu and blend.

Lasagne Assembly

8 Egg-free Lasagne Pastas
2 25 oz. (or 2lbs.) Jars of Marinara Sauce (I used eggplant marinara, but if you have time, make your own from scratch)
*3 Bell Peppers (Red, Yellow, & Orange)
1/2 lb. frozen Spinach, thawed and squeeze/drained

*You can layer any veggie in-between. I chose bell peppers, but thinly sliced eggplant and zucchini would also work nicely.

Boil pasta in water with salt until tender. While pasta is cooking, slice peppers into thin strips. Put enough marinara sauce on the bottom of the lasagne dish to prevent the pasta from sticking. Next, spread 4 lasagne pasta strips along the bottom of the dish. Then, spoon half of the cashew-tofu ricotta evenly across the pasta. Speckle spinach across the cashew-tofu ricotta and then layer half of your sliced peppers on top of the spinach and ricotta. Spoon sauce on top and layer 4 more lasagne noodles. Spoon the rest of the cashew-tofu ricotta, spinach, and sliced bell peppers. Lastly, cover with additional layer of marinara sauce. Bake at 350 degrees Fahrenheit for 1 hour. Let cool for 10 minutes before serving.

Simplified, layers is as follows (from bottom to top):
Marinara Sauce
Lasagne Pasta
Cashew-Tofu Ricotta
Spinach
Bell Peppers
Marinara Sauce
Lasagne Pasta
Cashew-Tofu Ricotta
Spinach
Bell Peppers
Marinara Sauce














Seven non-vegans (and counting) agree: "It's the best lasagne I've ever had."

Special thanks to my best sister-friend, Erica C. for taking these lovely photos.