Hearty Vegan Lasagna
I. Daneek Miller, District 27:
Cambria Heights, Hollis, Jamaica, St. Albans, Queens Village, and Springfield Gardens
Our family keeps it simple for Thanksgiving, and as a vegan, I've gone through a number of recipes looking for that perfect and simple staple. There's nothing more comforting than a hearty, vegan lasagna with all the Thanksgiving sides and fixings.
Ingredients
1 cup dried red lentils
1 cup raw cashews
2 jars (25 oz. each) marinara sauce
16 ounce firm tofu, patted dry with paper towels
1/2 cup nutritional yeast
3 tablespoons fresh lemon juice, from about 2 lemons
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon garlic powder
2-3 cups baby spinach
1 box lasagna noodles, whole grain (or gluten free if needed)
2 package Vegan Mozzarella Cheese
Directions
Preheat the oven to 350F.
Prepare the lentils: Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes.
Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
Prepare the cashew-tofu ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
Assemble the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly.
Add 4-5 lasagna noodles (uncooked).
Spread half of the cashew-tofu ricotta on top of the noodles.
Top with half of the spinach.
Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the ricotta over the noodles, then the rest of the spinach.
Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
Cover tightly with foil. Bake for 1 hour.
Optional: After 40 minutes of cooking, sprinkle vegan mozzarella cheese on top and pop it back in the oven for another 20 minutes.
Let cool at least 15 minutes before cutting and serving.