Spring Veg Lasagna Recipe

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.

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.

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.

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).

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.

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.

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.

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.

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.

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.

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.

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

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.