Classic Vegan Lasagna Recipe
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Ingredients: |
Ingredients: Vegan Parm:
¾ C raw cashews
3 Tbsp nooch
¾ tsp salt
¾ tsp garlic powder
Filling:
2 lemons, juiced
14 oz firm or extra firm tofu (drained and pressed at least 1 hour)
3 heaping Tbsp nooch
½ C fresh basil, chopped
1 Tbsp dried oregano
3 Tbsp olive oil
½ tsp each salt and pepper
¼ C of prepared vegan parm
26 oz marinara sauce
8-10 lasagna noodle sheets
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Directions: |
Directions:1. Preheat oven to 375ºF
2. Add all parm ingredients to food processor, mix/pulse until fine meal is achieved, set aside (*Leftovers may be stored in refrigerator for several weeks)
3. Add all filling ingredients to food processor and pulse to combine, scraping down the sides as needed. Bits of basil should still be intact
4. Boil lasagna noodles and spread out on wax paper
5. Spread thin layer of marinara sauce in bottom of prepared baking dish then top with single layer of noodles
6. Spread generous amount of tofu filling and top with generous layer of marina sauce
7. Lay down lasagna noodles in opposite direction. Repeat until tofu mixture is used up.
8. Make sure top layer of pasta is topped with marinara and sprinkle of vegan parm
9. Cover with foil and bake for 20 minutes
10. Remove foil and bake another 10 minutes |
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