Veg Lasagna Recipe

1. Preheat and prepare dish

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish with 1 tablespoon olive oil.

2. Soak cashews

Place raw cashews in a small bowl and cover with very hot water for 15–30 minutes to soften. Drain before blending.

3. Press tofu to remove excess water: wrap in a clean towel, place a heavy skillet or cans on top for 10–15 minutes, then crumble into pieces.

4. Heat 2 tablespoons olive oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté 4–5 minutes until translucent.

5. Add minced garlic, red pepper flakes, diced red bell pepper, sliced mushrooms, grated carrot, zucchini and yellow squash. Sauté 5–7 minutes until vegetables soften and mushrooms release their liquid.

6. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, vegetable broth (or water), salt, and black pepper. Bring to a gentle simmer, reduce heat and simmer uncovered 10–12 minutes to thicken slightly. Taste and adjust salt/pepper.

7. Drain soaked cashews and add to a food processor or high-speed blender with crumbled pressed tofu, 4 tablespoons nutritional yeast, lemon juice, garlic powder, onion powder, 3/4 teaspoon sea salt and 2 tablespoons plant milk.

8. Blend until mostly smooth but still slightly textured (like ricotta). Scrape down sides as needed. Stir in 2 tablespoons chopped fresh basil. Taste and adjust salt or lemon juice for brightness.

9. Spread about 1 cup of the tomato-vegetable sauce across the bottom of the prepared baking dish to prevent sticking.

10. Place 3 lasagna noodles side-by-side over the sauce (no-boil noodles: overlap slightly if needed). If using regular dried noodles, precook according to package instructions and pat dry.

11. Spoon one-third of the tofu-cashew ricotta evenly over the noodles and spread into a thin layer (about 1 to 1 1/2 cups).

12. Spoon roughly one-third of the vegetable tomato sauce (about 1 to 1 1/2 cups) over the ricotta layer and spread gently.

13. Add a thin layer (about 1 cup) of fresh spinach and a sprinkle of chopped basil if desired.

14. Repeat layering: noodles (3), ricotta (1/3), sauce (1/3), spinach. Finish with a final layer of noodles, remaining sauce spread evenly on top, and optional shredded vegan mozzarella and vegan parmesan sprinkled over the top.

15. Cover the baking dish tightly with foil (spray or tent foil so cheese doesn’t stick) and bake in the preheated oven for 30 minutes.

16. Remove foil and bake uncovered 10–15 minutes more until edges bubble and top is lightly golden. If using vegan mozzarella, the top may brown slightly; watch to avoid burning.

17. Let lasagna rest at least 15 minutes before slicing to set the layers. Garnish with fresh basil leaves, slice into 8 pieces and serve warm.