This title is a quote from Nora Cook @ noracooks.com/wprm_print/the-best-vegan-lasagna. I agree, this was easy, relatively fast, and delicious. I’ve served it again and again. The ‘stretchy vegan mozzarella’ is worth the effort, and leftovers can be used in a number of ways, though once it chills it loses its stretch. Freezes well after assembly, before being baked, or after. In either case let cool, cover and wrap well. Thaw overnight in the frig, then bake at 350F until warm throughout. Uncover and let the top bubble a bit.
Cook the red lentils: Add 1 cup dried red lentils and 3 cups water to a pot. Bring to a boil, then simmer about 20 minutes. Drain and stir into marinara sauce.
Preheat oven to 350°F.
Make the Cashew-Tofu Ricotta: Process cashews until crumbly. Add tofu, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder. Blend smooth.
Assemble the lasagna: Spread lentil marinara in bottom of 9×13 dish. Layer noodles, ricotta, spinach, sauce, repeat layers, and top with remaining sauce.
Cover tightly with foil and bake 40 minutes.
Add Vegan Mozzarella cheese and bake uncovered another 20 minutes.
Cool at least 15 minutes before serving. This lasagna freezes well before or after baking.
You can substitute vegan ground beef for lentils. May add veggies like zucchini, or cauliflower.
