This new take on the traditional stacked pasta is the perfect make-ahead weeknight meal. Although you could absolutely whip this up when you get home from work, in my opinion, your best-bet with this dish is to do your legwork on the weekend (or your day off), cover and refrigerate, and then bake when you get in and you’re ready to feast! It’s incredibly filling, hearty, and is on the opposite side of the spectrum from the “light” plant-powered dinner
The ultimate make-ahead plant-based meal, this hearty lasagne will change any preconcieved notions you may have had about homemade vegan cheese. It's rich, dense, and sure to feed you to your soul.
Preheat your oven to 350°F
In a mixing bowl, stir together your sauce and lentils until fully combined.
Taste for seasoning and adjust as needed.
Add all of your ricotta ingredients to a high-power blender or food processor and pulse to combine. The mixture should be relatively smooth with just a few small crumbles for texture.
In a 9.5" X 9.5" baking dish* (SEE NOTE), layer:
1/3 of your marinara, 1 layer noodles, 1/2 of your plant ricotta, 1/2 of your greens, 1/3 more of your marinara, 1 more layer noodles, remaining 1/2 of plant ricotta, remaining 1/2 of greens, 1 more layer of noodles, and remaining 1/3 of marinara on top.
Cover with foil and bake for 40 minutes.
Prepare your Cashew Mozzarella while your lasagne bakes.
Add all ingredients to a high power blender or food processor. Blend until fully smooth and cobined.
Pour into a medium sauce pan and heat over medium-heat.
Stir constantly.
Your cheese will begin to thicken, starting by getting clumpy and then transforming into a smooth stretchy gooey mass.
Remove from heat as soon as this happens.
Remove from oven after 40 minutes and remove foil.
Cover the top of your lasagne with dollops of cashew mozzarella until fully covered, and place back in oven for 20 more minutes.
If you'd like to brown the top, brush with a miniscule amount of grapeseed oil and broil for 1 to 2 minutes, watching carefully so as not to burn!
Serve immediately.
*I use a 9.5″ X 9.5″ baking dish to get a deeper, taller lasagna. If all you have is a 9″ X 13″ dish, don’t fret! Use what you have, this is an art, not a science 🙂
*If you opt to make this ahead-of-time, just be sure to keep your cashew mozzarella separate and follow the baking instructions as listed.
Ingredients
Directions
Preheat your oven to 350°F
In a mixing bowl, stir together your sauce and lentils until fully combined.
Taste for seasoning and adjust as needed.
Add all of your ricotta ingredients to a high-power blender or food processor and pulse to combine. The mixture should be relatively smooth with just a few small crumbles for texture.
In a 9.5" X 9.5" baking dish* (SEE NOTE), layer:
1/3 of your marinara, 1 layer noodles, 1/2 of your plant ricotta, 1/2 of your greens, 1/3 more of your marinara, 1 more layer noodles, remaining 1/2 of plant ricotta, remaining 1/2 of greens, 1 more layer of noodles, and remaining 1/3 of marinara on top.
Cover with foil and bake for 40 minutes.
Prepare your Cashew Mozzarella while your lasagne bakes.
Add all ingredients to a high power blender or food processor. Blend until fully smooth and cobined.
Pour into a medium sauce pan and heat over medium-heat.
Stir constantly.
Your cheese will begin to thicken, starting by getting clumpy and then transforming into a smooth stretchy gooey mass.
Remove from heat as soon as this happens.
Remove from oven after 40 minutes and remove foil.
Cover the top of your lasagne with dollops of cashew mozzarella until fully covered, and place back in oven for 20 more minutes.
If you'd like to brown the top, brush with a miniscule amount of grapeseed oil and broil for 1 to 2 minutes, watching carefully so as not to burn!
Serve immediately.
*I use a 9.5″ X 9.5″ baking dish to get a deeper, taller lasagna. If all you have is a 9″ X 13″ dish, don’t fret! Use what you have, this is an art, not a science 🙂
*If you opt to make this ahead-of-time, just be sure to keep your cashew mozzarella separate and follow the baking instructions as listed.
Original recipe adapted from the immensely talented Nora Taylor from NoraCooks.com