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5 from 4 votes

Vegan Lasagna with "Ricotta"

Enjoy this delicious Vegan Lasagna with Ricotta! Layers of lasagna pasta, homemade vegan ricotta, and a flavorful red sauce. Vegan comfort food which happens to be wholesome, healthy and filling. An easy to make dish - perfect to feed a crowd, or with portions to spare.
Prep Time45 minutes
Baking45 minutes
Total Time1 hour 30 minutes
Course: Dinner, Entrée, Main Course
Cuisine: Dairy-Free, Egg-Free, Italian, Vegan
Servings: 6 servings
Author: Jacqui Wormington

Equipment

  • 8x8 inch / 20x20cm casserole dish

Ingredients

FOR THE MARINARA SAUCE

  • 1 tablespoons olive oil
  • 1 small yellow onion, chopped (about 1 cup)
  • 1 clove of garlic, finely chopped
  • 2 tablespoons Pomì tomato paste
  • 1-2 dashes of vegan red wine (optional)
  • 1 tablespoons Italian seasoning
  • 1⁄4 teaspoon red-pepper flakes
  • 1 carton of Pomì's tomato sauce (17.6-ounce / 500g)
  • 1 carton of Pomì's crushed tomatoes with garlic (13.9 oz / 390g)
  • 1 tablespoons organic cane sugar
  • 1 tablespoons miso paste, or salt to taste

FOR THE VEGAN RICOTTA

  • 2 cups raw cashews (250g)
  • 1 block extra-firm tofu, drained and pressed to remove excess moisture (15oz / 425g)
  • 1 clove of garlic
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoons Tahini
  • Salt and black pepper to taste

FOR ASSEMBLY

  • Olive oil, for greasing
  • Sea salt
  • 6-9 uncooked lasagna noodles
  • vegan shredded mozarella (optional)
  • fresh basil leaves, for garnish (optional)

Instructions

Make the marinara sauce:

  • Heat olive oil in a pot over medium-high heat. Add onion and cook until translucent while stirring frequently (around 4 to 5 minutes). Deglaze with red wine (optional), then stir in tomato paste, Italian seasoning and red-pepper flakes. Once combined add in tomato sauce, crushed tomatoes and cane sugar. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 10-15 minutes, uncovered. Add garlic, miso paste or salt to taste. If using miso, make sure miso is blended in well and evenly so that no salty clumps remain. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.

Make the Ricotta:

  • Add cashews and garlic to a food processor and process until cashews form a coarse meal, about 30 seconds to 1 minute. Stop and scrape down sides if needed. While it’s running dribble ½ cup water (120ml) and lemon juice in. Process until completely smooth, around another 2 minutes.
  • Crumble tofu into the food processor. Add nutritional yeast, tahini and season with salt and pepper. Continue processing until the mixture is smooth and looks like ricotta (around 1 minutes). Stop and scrape down sides, whenever needed. Taste test and add more salt or pepper, if needed.

Assemble lasagna:

  • Heat oven to 355°F /180°C, and lightly oil a 8x8inch / 20x20cm casserole dish. Bring a large salted pot of water to boil. Cook lasagna noodles according to package instructions. (Skip this step if you’re using no-boil/precooked noodles.)
  • Layer 1 cup of marinara sauce at the bottom of your casserole. Cover with a layer of 2-3 lasagna noodles. Cover the noodles with ¼ of the vegan ricotta. Cover the ricotta with another layer of noodles, followed by a cup of marinara and the remaining ricotta. Layer until no sauce and ricotta remains. If using vegan cheese, top with shreds. Cover and bake for 30 minutes. Then uncover and bake for another 15 minutes until top is darkened and lasagna is bubbling. Garnish with fresh basil. Serve hot, and enjoy!