Based on Easy & Healthy Vegan Lasagna https://healthmylifestyle.com/easy-healthy-vegan-lasagna/?fbclid=IwAR1iqKK7PdkTKCdL706T_9_6gg8vgxkx_gWWwJ2dGJ8xwtmtLPn9r_6aBgY#recipe
My Version: Company Lasagna -not as fast and easy but super yummy (it freezes well! Do serving-size portions, thaw and microwave as needed)
Ingredients
3 cups brown or green lentils (1 cup dry, cooked in broth, drained)
marinara sauce 3 X 24oz jars
1 1/3 boxes no-boil whole wheat lasagna noodles Delallo preferred
2+ cups de-stemmed chopped baby spinach
Choice of minced veg: medium/large onion, Small zucchini, Red or green bell pepper
(could use others– mushrooms, carrot, etc) (veg done fast in food processor or chopper: Kuhn Rikon Pull Chop Chopper/Manual Food Processor with Cord Mechanism, Green, 2-Cup (price has gone way up but its super useful and much faster to clean)
Tofu-cashew Ricotta:
1 cup cashew pieces, soaked, rinsed, drained
14 oz firm or extra firm tofu, previously frozen OK
1/3 cup non-fortified (Sari is a good brand) nutritional yeast
3 tbsp lemon juice
1Tb apple cider vinegar
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 tsp salt
Instructions
First, cook your lentils - 1 cup dried lentils with 3 cups of broth covered in a medium pot. Bring to a boil, and then simmer for about 20 minutes. Can let sit a while or do ahead and refrigerate.
Saute onion, when soft and starting to color add pepper then zucchini. Meanwhile chop spinach. When veg are tender, add lentils and generous 1 ½ jars of marinera.
Make the Ricotta: Blend cashews with lemon juice and vinegar and about ½ cup plant milk or water until smooth. Squeeze the tofu over a sink to remove excess liquid, then crumble into blender. Add the rest of the Tofu Ricotta ingredients and blend until well combined.
Preheat the oven to 375°F (190°C).
Assemble the lasagna: Add about 2/3 jar of plain marinara to the bottom of a large lasagna pan. Spread it around evenly. Next add 6 lasagna noodles (uncooked). Spread 1/3 of the Tofu Ricotta on top of the noodles. Top with 1/3 the spinach. Add about 1/3 of the marinara/veg mixture over the spinach, then place 6 lasagna noodles on top. Repeat ricotta, spinach, veg sauce, then another layer of noodles and ricotta/spinach/veg. Cover with one last layer of noodles and then pour the rest of the sauce over the top, evenly. I cheat and put real parmesan (parmesan/romano-asiago blend is my favorite) on top. You could try a vegan parm or put some of the ricotta in a bag and snip the corner to squeeze a diagonal pattern of lines over it.
Cover tightly with foil and bake for 45 minutes. Uncover and continue baking another 15 minutes. Let cool at least 15 minutes before cutting and serving.
Store leftovers in an airtight container for up to 5 days or freeze for longer. Slice into individual servings before freezing. Reheat individual servings in the microwave.
Make in advance: Instead of baking, wrap tightly with foil and refrigerate until ready to bake. Remove from refrigerator 30 minutes before baking to allow lasagna to get back to room temperature.
