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Vegan Lasagna Bake

Creamy Vegan Lasagna Bake with Tofu Ricotta Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 14 oz block extra-firm tofu, pressed and drained
  • 5 oz fresh baby spinach
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 garlic clove
  • ½ tsp fine sea salt, plus more to taste
  • freshly ground black pepper
  • 1 cup raw cashews, soaked in hot water 15 minutes and drained
  • ¾ cup water
  • ½ tsp garlic powder
  • pinch of fine sea salt
  • 2 cups good-quality jarred marinara sauce
  • 9 no-boil lasagna noodles (from a 12-oz box)

Method
 

  1. Crumble tofu into a food processor. Add spinach, nutritional yeast, lemon juice, garlic, ½ tsp salt, and pepper. Pulse 30 seconds until it resembles small-curd ricotta.
  2. Blend soaked cashews with water, garlic powder, and a pinch of salt until completely smooth and creamy, about 1 minute.
  3. Spread ½ cup marinara in a 9x13 dish. Layer 3 noodles, half the ricotta, and one-third of the cashew cream. Repeat with marinara, noodles, remaining ricotta, then final noodles, remaining marinara, and last cashew cream.
  4. Heat oven to 375°F (190°C). Cover with foil and bake 35 minutes. Uncover and bake 15 to 20 minutes more until bubbly and golden. Broil 1 to 2 minutes if needed for color.
  5. Rest 10 minutes, then slice into squares and serve warm with fresh basil if you like.

Notes

Press the tofu while the cashews soak to save time. If your marinara tastes a little flat, stir in a pinch of dried oregano or red pepper flakes before layering.