Ingredients
The following ingredients have 12 Servings
- 1 tablespoon extra-virgin olive oil
- 12 lasagna noodles
- 2 cups fresh basil leaves
- 2 cups fresh spinach
- 1/2 cup fresh lemon juice
- 1/2 cup walnuts
- 1/4 cup raw pumpkin seeds
- 1/4 cup extra-virgin olive oil
- 1 jalapeño (seeded)
- 1 to 3 cloves garlic
- 14 ounces firm or silken tofu (thinly sliced)
- 1/2 teaspoon extra-virgin olive oil
- Few pinches of sea salt and freshly ground black pepper
- 1 tablespoon nutritional yeast (optional)
- 1 1/2 cups raw cashews (soaked overnight)
- 1/2 to 1 1/2 cups nondairy milk (or water, see instructions)
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper
- 1/2 to 1 cup vegan mozzarella cheese shreds
- 1/2 cup chopped fresh basil (for garnish)
Instruction
- Preheat the oven to 350°F. Grease a lasagna baking dish with the oil.
- Bring a large pot of salted water to a boil. As soon as the water comes to a boil, drop in 4 of the lasagna noodles and cook until tender, 10 to 12 minutes. Remove the cooked noodles and line them up to cover the bottom of the prepared baking dish. Repeat until all the noodles are cooked, transferring the cooked noodles to a side plate once you have covered the bottom of the baking dish. (If you are able to cook more than 4 noodles at a time without having them stick together, you can do that too.) Reserve 1/2 cup of the pasta cooking water.