Vegan Lasagna with Tofu Cashew Ricotta

Garfield the Cat and I have one thing in common: our love of lasagna. Growing up it was my favorite food. It was also one of the first things I attempted to make vegan, and I’ve not turned back ever since. This recipe is so creamy, dreamy, amazing…it really does taste so much like the real thing and is extremely simple to make.

Another thing I love about this is that it freezes beautifully. You can freeze the whole thing to serve altogether, or you can freeze it in portions to take out as needed. I absolutely love being able to have a hot healthy dinner without having to cook!

Vegan Lasagna with Tofu Cashew Ricotta

Salad Therapy

This lightened up veganized Italian classic gives you all the flavor you love with none of the guilt.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dinner, Entree, Pasta

Cuisine Italian, Vegan

Servings 8 servings

Ingredients

  

1x2x3x

• 1 pack brown rice lasagna noodles
• 1 jar of your favorite marinara sauce
• 1-2 cups any veggie spinach, zucchini, mushrooms, eggplant...

"Ricotta"

• 2/3 block firm or extra firm tofu though medium and super firm are probably fine too
• 1 cup raw cashew pieces you could do more or less. I've also done it with only tofu and no cashews
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

 

• Preheat oven to 375 degrees.
• Grind cashews in the food processor as finely as possible, then add tofu and blend until you get the consistency you like. Mine varies; sometimes i make it very creamy and other times more like cottage cheese. Blend a little and then pulse if you don't want it totally creamy.
• Add lemon juice, salt, pepper, and any other seasoning you like, gradually to taste so as not to overdo it. The lemon juice should not be so much that it gives a lemony taste but should be enough to add a slight cheesy tang.
• Toss veggies with seasoning to taste.
• Line lasagna dish with parchment paper and build lasagna bottom up as follows: sauce, pasta, "ricotta," veggies; repeat until ingredients are gone. Make sure there's sauce leftover to cover the very top pasta layer before baking.
• Fill your empty pasta jar to the top with water and pour around the edges of the lasagna.
• Cover with foil and bake for about an hour (check at about 45 minutes).

Tried this recipe?Let us know how it was!