Best Ever Vegan Lasagna
This plant based vegan lasagna is dairy free yet rich, melty, and flavorful. With no added oil, it is nutritious and makes a perfect dinner for special occasions or any time.
Equipment
- lasagna pan
- Large pot
Ingredients
- 1 recipe tomato sauce
- 1 recipe cashew mozzarella
- 1 recipe tofu basil ricotta
- 1 recipe so good it's nuts parmesan cheese
- 1 1/2 boxes brown rice or whole wheat lasagna noodles
Instructions
- Bring a large pot of water to boil. Cook the lasagna noodles according to the directions on the box. Drain and lay out on a clean kitchen towel. (I do not recommend using no boil noodles, as the end result is usually not tender enough, in my opinion). While the noodles are cooking, preheat the oven to 350 degrees.
- Pour a drizzle of tomato sauce into the lasagna pan so that it covers the surface of the pan. Next. lay down a layer of lasagna noodles. Pour more sauce over the noodles, covering the surface. Put a small spoonful of tofu basil ricotta every inch or two over the surface of the noodles, using 1/3 of the cheese. Drizzle/spread some cashew mozzarella over the surface of the noodles as well, trying to spread it around evenly and using about 1/3 of the cheese.
- Layer with more noodles and add more sauce as well as another 1/3 of each type of cheese. Continue with a third layer. (If you have more noodles and cheese or are using a smaller pan, you might do up to six layers). On the top layer, finish with a heavy sprinkle of So Good It's Nuts Parmesan Cheese.
- Bake for about a half hour until the lasagna is bubbly and starting to turn golden on top.