Vegan lasagna

p Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 8 large servings

Author: Nora Taylor

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Ingredients

• 1 cup dried red lentils
• (2) 25-ounce jars marinara sauce
• 1 cup raw cashews
• 16 ounce firm tofu, patted dry with paper towels
• 1/2 cup nutritional yeast
• 3 tablespoons fresh lemon juice, from about 2 lemons
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 2-3 cups baby spinach
• 1 box lasagna noodles, whole grain or gluten free if needed
• Double recipe Easy Vegan Mozzarella Cheese

Instructions

• First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
• Preheat the oven to 350 degrees.
• Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
• Assembling the lasagna: Add about 1 cup of marinara sauce to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly. 
• Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
• While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
• If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.

Video

ginger broth, tofu and greens

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The Greens and Ginger Broth:

·       1 tablespoon vegetable oil

·       1 tablespoon chopped ginger

·       1 tablespoon very thinly sliced ginger

·       2 tablespoons scallions, cut about 1-inch long

·       3 cups mixed greens: kale, Swiss chard, dandelion greens, spinach, etc.; any combination.

·       1 1/2 tablespoons soy sauce

·       2 cups vegetable or chicken broth

·       1 tablespoon grated fresh ginger

The Tofu:

·       One 14 ounce block firm tofu, cut in half

·       About 1/4 cup cornstarch

·       About 1/3 cup safflower or vegetable oil

Instructions

1.    Cook the greens and sauce in a wok or large skillet: Heat the oil over high heat. Add the chopped and sliced ginger and scallions and cook 1 minute, stirring. Add greens and cook, 3 minutes, stirring. Add the soy sauce and broth and bring to boil. Reduce to low and simmer 5 minutes. Add grated ginger just before serving.

2.    Meanwhile, cook the tofu: place the cornstarch in a shallow bowl or plate and coat the tofu on all sides. Heat oil in small skillet over moderately high heat until hot. Add tofu and cook about 2 to 3 minutes per side, until golden brown and crispy. Drain on paper towel.

3.    Divide the greens and broth between two large bowls. Top with the tofu and serve hot.