Lasagna

Talk about comfort foods - this is my favorite recipe to serve to company! My kids agree! You'll make this recipe over and over. Serve crusty bread with a dipping oil containing EVOO, fresh minced garlic, Italian seasonings, and red pepper flakes, (optional plant grated parmesan) and a fruity salad with balsamic or poppy seed dressing, blueberries/grapes, and candied pecans.

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Total Time

45 min

Servings

6 - 8 servings

Ingredients

1.5 cups raw cashews - place in a bowl and cover with boiling water, allow to set for an hour
2 cups mushrooms (any variety) - (8 oz package). Chop or quick pulse in a food processor.
2 zucchini - peel and chop or quick pulse in a food processor
4 cups raw baby spinach, roughly chopped (5 oz pkg), no need to remove stems
1/2 cup nutritional yeast (1/2 of a 5.25 oz jar)
2 cloves of garlic, minced
1 tsp each of garlic salt, garlic powder, onion powder, Italian seasoning, dried basil
1/2 tsp pepper
32 oz jar of Rao's or your favorite marinara/spaghetti sauce (I often need a bit more, so you may want 2 jars available)
12 lasagna noodles (or 9 if you are ok with using the otherwise discarded sections- whole wheat is healthiest, but I admit to prefer regular.If doubling the recipe for a larger pan, may only need 15-18 noodles.
plant-based parmesan shavings optional

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Instructions

Using a food processor makes quick work of this recipe. Use a metal straight-sided 8x8 or 9x9 to serve 6-8, (be sure to place a cookie sheet on the lower oven shelf to catch drips) or double for at least 9x12 pan or 10x14 lasagna pan. If you double, it's nice to have a larger 16 cup size food processor. It stays well in the freezer, either before or after baking.
Can be made several days ahead.
Sauté chopped zucchini and mushrooms in vegan butter (such as Earth balance-organic) on medium heat until liquid has evaporated. Stir occasionally to avoid burning the bottom of the pot. I love using my large ceramic dutch oven.
Add spinach once veggies are done cooking. Cover. Just cook spinach until wilted, then turn off heat.
Preheat oven to 350 degrees.
Boil lasagna noodles. Add 1 tbsp olive oil to prevent them from sticking to each other.
Make "ricotta": Drain cashews, put in a food processor. Add 1/4 cup water, yeast, spices, garlic, and process for 2-3 minutes until smooth and spreadable. You will likely need more water, but remember there will be some water in the veggie mix.
Add veggies and pulse just to combine - do not blend.
To assemble - approximately: 3/4 cup sauce on the bottom of the pan, 3 noodles (cut to fit for 8x8 pan), 1/3 of ricotta mix, 3/4 cup sauce, repeat for 3 layers. On the top layer of noodles, spread just sauce.
Cover with foil, put a cookie sheet under for drips.
350 degrees for 35 minutes, then uncover and bake 10-15 minutes more or until bubbling (but edges not burning).
Let sit for at least 10 minutes prior to serving.
Enjoy with crusty bread and a salad. Also serve with a small pitcher of additional sauce for those who'd like more. And don't be shy revealing there is no meat or cheese in this great recipe. But wait until everyone's done for the big reveal!

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