Ingredients

The following ingredients have 12 Servings
  • 1 tbsp extra virgin olive oil
  • 7 cloves garlic ((crushed and minced))
  • 1 large onion
  • 28 oz vegan meatless meat
  • 6 oz tomato paste
  • 28 oz canned whole plum tomatoes
  • 2 teaspoons dried oregano
  • 1 tbsp fresh basil ((optional))
  • 1 tsp red pepper flakes
  • 3 cups water ((or vegetable stock))
  • Salt and ground black pepper to taste
  • 1 ½ cups raw cashews ((soaked 30 minutes, then drained))
  • 2 tablespoons nutritional yeast ((optional))
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ¼ cup fresh parsley ((chopped))
  • Salt and ground black pepper to taste
  • 1 cup water
  • 16 lasagna noodles ((cooked. Or 24 no-boil lasagna noodles))
  • 16 oz vegan mozzarella shreds
  • 1 cup vegan parmesan cheese
  • 2 tbsp parsley ((chopped, for garnish. Optional))

Instruction

  • Make the meat sauce. Heat oil in a large saucepan with garlic. Add the onions. Saute, until they soften, about five minutes. Add the "meat" and saute for a couple of minutes to brown.
  • Add the tomato paste and mix in. Place the plum tomatoes in a bowl and squish them to break with your fingers. Add to the saucepan along with 3 cups of vegetable stock if using no-boil noodles, and 2 cups of stock if using regular noodles that have been cooked. Stir well, bring to a boil.
  • Add the oregano, basil if using, red pepper flakes, salt and ground black pepper to taste. Cook the sauce without covering for about 15 minutes or until it turns a bright orange-red. Turn off heat and check seasoning.
  • Make the ricotta cheese. Place cashews in a food processor with all ingredients. Process for a couple of minutes until fairly smooth.
  • Cook lasagna noodles. Cook lasagna noodles according to package directions until al dente but not mushy. If you use no boil noodles you don't have to cook them first.
  • Preheat the oven to 400 degrees Fahrenheit/205 degrees Celsius.
  • Assemble the lasagna. Spray a 12 X 9 inch lasagna pan or baking dish with cooking spray or oil. Ladle out a cup of marinara sauce into the pan and spread. -Layer on four sheets of the noodles into the bottom of the pan. If using no-boil noodles, which are smaller than regular noodles, you might need to layer on five noodles vertically and one more horizontally.-Layer on one-fourth of the meat sauce over the lasagna noodles. Layer on one-fourth of the cashew parmesan.-Layer on one-fourth of the vegan mozzarella.-Layer on one-fourth of the vegan ricotta.Repeat until you have built up three layers of the meat sauce and the cheeses. Over the fourth and final layer, layer the remaining meat sauce, parm, ricotta and mozzarella.
  • Bake the lasagna. Cover the baking dish with aluminum foil, place the lasagna pan on a rimmed baking sheet, and bake in the preheated oven for 30 minutes. After 30 minutes, remove the aluminum foil and bake another 30 minutes until bubbly and hot. Let the lasagna stand at least 15 minutes to firm up, then cut and serve.