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.
1cartonof Pomì's crushed tomatoes with garlic (13.9 oz / 390g)
1tablespoonorganic cane sugar
1tablespoonmiso paste, or salt to taste
FOR THE VEGAN RICOTTA
1blockextra-firm tofu, drained and pressed to remove excess moisture(15oz / 425g)
1small cloveof garlic
2tablespoonfresh lemon juice
Salt and black pepper to taste
Olive oil, for greasing
6-9uncooked lasagna noodles
vegan shredded mozarella(optional)
fresh basil leaves, for garnish(optional)
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.
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!
Keyword Easy Recipe, Vegan Lasagna, Vegan Lasagna with Ricotta