Vegan Lasagna

Ingredients:

Vegan Mozzarella Cheese

Directions:

1. Prepare the sauce. Add 1 cup dried red lentil and 3 cups of water to a medium pot. Bring to a boil, then reduce the heat to simmer for 15 minutes. Drain the lentils then place in a large mixing bowl with both jars of marinara. Mix well and set aside.
2. Prepare the ricotta cheese. Drain the tofu and pat dry with paper towels. Add the cashews to a food processor and blend on low until the cashews are very fine pieces. Slice the tofu into cubes and add to the food processor. Also add the nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder to the food processor. Blend on low until well incorporated and smooth. Scoop into a bowl and set aside.
3. Preheat the oven to 350 degrees.
4. Prepare the lasagna. Add 1 cup of the marinara sauce on the bottom of a 9x13 pan and spread around to the sides.
5. Layer 5 uncooked lasagna noodles on top.
6. Add ½ of the ricotta mixture on top of the noodles and spread in an even layer.
7. Top with ½ of the chopped spinach.
8. Add another cup of the marinara sauce on top of the lasagna and spread to the sides.
9. Layer another 5 uncooked lasagna noodles on top.
10. Add the other ½ of the ricotta mixture on top of the noodles and spread in an even layer.
11. Top with the other ½ of the chopped spinach.
12. Layer the last 5 uncooked lasagna noodles on top of the spinach.
13. Pour the rest of the marinara sauce over the top of the noodles and spread to the sides.
14. Tightly cover with aluminum foil and bake for 40 minutes.
15. While the lasagna is baking, make the vegan mozzarella cheese (see ingredient list below). Bring a small pot of water to a boil. Once the water is boiling, turn off the heat and add the cashews. Let the cashews soak in the hot water for about 10 minutes.
16. Drain the cashews and place in a blender. Add 2 2/3 cups water, lemon juice, apple cider vinegar, salt, and tapioca starch to the blender. Blend until smooth. The mixture will be liquid and not resemble cheese - this is correct!
17. Pour the mixture into a medium sized saucepan and heat over medium heat. Stir constantly while the mixture heats. Small lumps will start to form, continue to stir. After 3-4 minutes, the mixture will start to get stretchy and smooth. Once you have a thick ball of cheese that stretches when pulled, you can turn off the heat. Set aside until the lasagna is done cooking.
18. Remove the lasagna from the oven and remove the foil. Add dollops of the mozzarella cheese all over the top of the lasagna. Use as much or as little of the mozzarella as you want.
19. Bake the lasagna, uncovered, for an additional 20 minutes. Remove from the oven and let sit for 15-20 minutes before serving.
20. Store leftovers in the fridge, covered.
21. ***You want to use the mozzarella right away and not save for later so make sure to prepare the mozzarella right before using.

Vegan Mozzarella Cheese