A plant-based twist on an Italian classic casserole featuring layers of pasta, a ‘meaty’ red sauce, and almond-tofu ricotta and plant-based mozzarella.
Make the ricotta. In a food processor, pulse the ricotta ingredients until it morphs into a spreadable consistency – it should resemble ricotta. Adjust seasonings, if desired. Set aside.
Make the red sauce. Sauté the onion, mushroom, and carrot in a large saucepan.
After 5-6 minutes, add the garlic and sauté another 2-3 minutes. Add in the remaining ingredients and simmer on medium-low for 5 minutes. Remove from heat and set aside.
If your lasagna noodles need to be cooked, prepare the pasta per package instructions. Drain and rinse with cool water. Set aside.
Preheat the oven to 375°F.
Assemble the lasagna. Spread 1 cup of the red sauce on the bottom of a 9x13 baking dish or large casserole dish.
Layer 4-5 lasagna pasta evenly placed over the sauce, spread 1/3 of the ricotta over the pasta, followed by 1¾-2 cups of the red sauce spread evenly atop the ricotta.
Repeat the layers (pasta, ricotta, red sauce) twice.
Sprinkle the vegan mozzarella shreds evenly atop the red sauce, if desired. Cover with foil and bake for 40 minutes, until nice and bubbly. Remove the foil and bake 10-15 more minutes.
Remove the lasagna from the oven and allow to rest for 10-15 minutes before cutting and serving.
Notes
* You can use traditional lasagna noodles, gluten-free lasagna noodles, or lentil lasagna sheets. All work great in this recipe. Just be sure to cook your lasagna noodles as the package directs, if required. Several plant-based pasta doesn’t require any cooking which makes for easier prep.** I have successfully used my oil-free plant-based Mozzarella cheese - made of hemp hearts, cashews, and potatoes.*** I recommend using slivered almonds since they are peeled and blanched, which results in a great color and texture. If you can’t have almonds or nuts, try substituting with sunflower seeds or pumpkin seeds (pepitas).**** Feel free to substitute crumbled tofu, prepared mince, or vegan ground beef (beyond burger or impossible burger) for the texturized vegetable protein (tvp).