Makes 1 medium-sized casserole
What you’ll need
For the filling:
- Cooking oil
- 2 cloves of garlic
- 1 Zucchini
- 1 cup mushrooms
- 1 Vidalia onion, chopped
- 1 Bell pepper
- 1/2 box of lasagna noodles
- About 48 oz prepared marinara sauce
- 1 recipe prepared tofu herb ricotta filling
- Some of your favorite vegan mozzarella, shredded
For the tofu herb ricotta:
- 1/2 package firm tofu
- Pinch of garlic powder
- Pinch of basil
- Pinch of oregano
- Pinch of thyme
- 1/4 cup of cashews
- A few drops of lemon juice
- Alternatively, you can use apple cider vinegar
- Nutritional yeast
For the breaded eggplant:
- 1 eggplant
- 1/2 cup of flour
- Garlic powder
- Non-dairy milk, as needed
- Salt, to taste
- Thyme, to taste
- 1/2 cup of raw or roasted cashews
- Salt, to taste
- Garlic powder, to taste
- 2-3 drops of lemon juice
- Optional: Crushed red pepper flakes
Here’s the how-to:
Let’s start with the tofu ricotta!
- Boil the cashews for 15 minutes, until tender. Drain and blend them up with the lemon juice, nutritional yeast, salt, and a bit of water. You’re going for a saucy texture that will form the runny part of the ricotta “cheese”.
- Crumble up 1/2 of the tofu with a fork (you may need to use more depending on the size of your casserole and the consistency you’d prefer.) I like to set aside the rest and use it in a scramble or as a salad topping. Mix with the cashew sauce to form your ricotta.
- Fold in the dried basil, oregano, and thyme, and add more nutritional yeast and garlic powder to taste. Your tofu ricotta is ready to go!
Next, for the breaded eggplant:
- Cut the eggplant into slices about 1/2 inch thick. Use just enough to cover the top of your casserole, and save the rest.
- Whisk together the flour, garlic powder, and salt. Add non-dairy milk until you get a consistency similar to that of pancake batter.
- Mix a small amount of thyme in with the breadcrumbs.
- Batter the eggplant slices and dip into the breadcrumbs.
- Fry lightly until the breadcrumbs are crispy. There’s no need to worry about cooking the eggplant all the way through, since it’ll be in the oven for a while.
- Drain on paper towels.
Finally, the filling:
- Preheat the oven to 350 degrees.
- Cook your lasagna noodles according to the instructions.
- Chop up the zucchini, peppers, onions, and mushrooms, and mince the garlic. Sprinkle with salt and saute until the onions are translucent and the veggies are tender.
- Layer the marinara sauce, noodles, veggies, shredded non-dairy cheese, and tofu ricotta in a greased casserole dish. Top with breaded eggplant and shredded “cheese.”
- Bake the lasagna for at least 30 minutes, or until the cheese is melted and the sauce is bubbling.
- While the lasagna is in the oven, I like to make the cashew parmesan. Here’s how:
- Combine cashews, nutritional yeast, salt, and lemon juice in a blender and pulse until gritty and thoroughly combined. If a few chunks start to form, it’s perfect! Fold in crushed red pepper flakes if desired.
Let the lasagna cool off for a few minutes, top with cashew parmesan, and serve.