Spring Veg Lasagna Recipe

1. Slice and blanch

Preheat oven to 375°F (190°C). Trim ends of asparagus and blanch in boiling salted water for 1 minute, then plunge into ice water to stop cooking; pat dry and cut in half lengthwise if thick. Thinly slice zucchini and yellow squash lengthwise into 1/8" slices (use a mandoline or knife). Set aside.

2. Sauté spinach

Warm 2 tablespoons olive oil in a large skillet over medium heat. Add finely minced garlic (from the 3 cloves) and the chopped shallot; sauté 1–2 minutes until fragrant. Add baby spinach in batches and cook until wilted, 2–3 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and the lemon zest (1 tablespoon). Remove from heat and squeeze any excess moisture; transfer to a bowl.

3. Drain and press the firm tofu to remove excess water (wrap in clean towel and press 10–15 minutes). In a high-speed blender or food processor combine pressed tofu, soaked cashews, 2 tablespoons lemon juice, 4 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3 tablespoons water, 3/4 teaspoon salt, 1/4 teaspoon white pepper and chopped fresh basil. Pulse until mixture reaches a creamy ricotta-like texture with small curds remaining. Taste and adjust salt, lemon, or nutritional yeast to your preference.

4. Transfer half of the vegan ricotta to a bowl and fold in the sautéed spinach until evenly distributed. Reserve the remaining ricotta plain (it will be used on other layers).

5. In the same skillet used for spinach, add 1 tablespoon olive oil over medium heat. Sauté remaining minced garlic and the chopped shallot (if not already used) 1–2 minutes until translucent. Add 24 oz passata/crushed tomatoes and 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar and 1/2 teaspoon salt. Bring to a gentle simmer, reduce heat to low and simmer uncovered 8–10 minutes to thicken slightly. Taste and adjust seasoning.

6. Lightly oil a 9x13-inch (or similar) baking dish. Spread a thin layer (about 1/2 cup) of tomato sauce evenly on the bottom to prevent sticking.

7. Place 3 lasagna sheets across the bottom in a single layer (tear or overlap to fit if using no-boil noodles). Spoon about one-third of the remaining sauce over the noodles and spread evenly.

8. Dollop and spread half of the plain vegan ricotta over the sauce in an even layer. Next, add a layer of sliced zucchini and yellow squash, arranging to cover the surface. Drizzle a little olive oil over the vegetables and sprinkle a pinch of salt and pepper.

9. Add another layer of 3 lasagna sheets. Spread one-third of the sauce, then spread all of the spinach-folded ricotta in an even layer. Arrange the blanched asparagus pieces across this layer and add a few torn basil leaves.

10. Top with the final 3 lasagna sheets. Spread the remaining sauce over the top and dollop the remainder of the plain ricotta in small mounds, then spread gently so some ricotta remains visible. Sprinkle a light dusting of nutritional yeast (optional) for extra 'cheesy' flavor.

11. Cover the dish tightly with foil. Bake in the preheated 375°F (190°C) oven for 30 minutes. Remove foil and bake an additional 10–12 minutes to allow the top to set and edges to bubble. If you like a browner top, broil for 1–2 minutes while watching closely.

12. Remove from oven and let rest 10–15 minutes before slicing; this helps the layers set and makes serving cleaner.

13. Before serving, sprinkle the top with torn fresh basil leaves, the optional 1/2 teaspoon lemon zest, and a grind of black pepper to taste. Serve warm.