Sometimes you just have a craving for some comfort food, and this Vegetable Lasagna really fits the bill! Rich with creamy ricotta style cheese made from tofu and cashews, this lasagna is also filled with spinach, mushrooms, onions, and peppers, to create the perfect balance between light and fresh, and rich and filling. Served with an Arugula Salad with Lemon Dressing, this was exactly what the doctor ordered! Enjoy! Please remember to share your post!

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Preheat oven to 350°

Ingredients

1 lb Miyoko’s Cashew Mozzarella cheese, grated

1 & 1/2  box GF rice lasagna noodles

1 Tbs. Nutritional yeast

Cashew Ricotta Filling

1 cup cashews, soaked for 2 hours or more

1 Tbs. Nutritional yeast

1 t. chopped garlic

½ t. salt, ¼ t. white pepper

1 cup water

Tofu Filling

1 block firm tofu

½ cup vegan pesto (recipe on my website) 

1 cup coconut milk 

Spinach Sauté

2 lb. pk org. froz. chopped spinach, 

1 Tbs. chopped garlic

Mushroom Sauté

1- 8 oz. box Baby Bella mushrooms

1 Tbs. chopped garlic

2 Tbs. red wine

1 Tbs. Tamari

4 cloves garlic

Sauce

Olive oil

2 Tbs. minced garlic

1 onion, diced

1 yellow or orange organic pepper, diced   

¼ cup white wine

2 –  32 oz. Jar  Organic Marinara Sauce 

1 can diced fire-roasted tomatoes       

½ cup chopped parsley

1 Tbs. dried oregano

Directions

1. For the sauce, sauté onion, garlic and pepper in olive oil in stockpot. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley.

2. Meanwhile, drain the cashews and pulse in food processor with 1 cup of water, nutritional yeast, garlic, salt, and pepper. Pulse until smooth. Taste and adjust S & P. Scrape out cashew ricotta into a bowl and set aside. 

3. Using the same bowl of the food processor, puree the tofu with the coconut milk, garlic, and pesto. Pulse until very smooth.

4. Cover the bottom of cast iron pan with olive oil. Sauté the mushrooms until they start to sweat. Add the garlic and continue to cook for five minutes until the liquid evaporates. Add the red wine and cook until the wine is absorbed. Then sear it with the splash of tamari. Remove from pan.

5. Defrost the spinach in hot water and drain. Squeeze out all excess water from spinach. Cover the bottom of cast iron pan with olive oil. Sauté the spinach with garlic for a few minutes, add salt and pepper to taste.

Assemble the Lasagna

1. Use a deep lasagna pan. Cover bottom of lasagna pan with sauce, then add a single layer of dry lasagna noodles, right out of the box.

2. Spread ½ of the tofu ricotta filling over noodles. Add ½ of the spinach mixture and one half of the mushroom mixture over the tofu ricotta.

3. Spread a thin layer of tomato sauce. Repeat with another layer of noodles, the remaining tofu ricotta, the remaining spinach, and remaining mushrooms.

4. Add another layer of sauce. Cover with a final layer of noodles, the cashew ricotta and then the sauce.

5. Cover with aluminum foil and bake for about 45 minutes.

6. Remove aluminum foil and sprinkle with grated Miyoko’s mozzarella cheese. Bake for another 10 minutes, until the cheese melts. 

Garnish with remaining ¼ cup of fresh chopped parsley.