Vegetable Lasagna

I first made this zucchini and spinach lasagna for my son Matthew’s “thirty-something” birthday celebration. It was, without a doubt, the BEST lasagna I have ever prepared. Tasty, flavorful, and enjoyed by all…even the meat-eating individuals. It does require some time and patience, though, so put on your favorite tunes, gather the ingredients, and spend the morning joyfully preparing this delicious meal. Enjoy…

 Lasagna Ingredients

4–5 cups tomato basil marinara sauce or 1 1/2 - 28 oz. jars of your favorite bottled sauce

12 lasagna noodles

3 zucchinis, sliced into 1/4” long strips

2 cups spinach (can also use frozen spinach, thawed, and rolled in a towel)

1 pkg. Vegan mozzarella cheese (Follow Your Heart brand)

1 Tbsp. Vegan Parmesan cheese, for topping

6 fresh basil leaves chopped, for topping

Vegan Ricotta Ingredients

14 ounces package firm tofu, pressed

1 cup raw cashews, soaked overnight

3 Tbsp. nutritional yeast

1 lemon, juiced

1/4 cup fresh parsley, chopped, divided

1/4 tsp. salt

1/4 tsp. black pepper

3/4 tsp. nutmeg

2 tsp. cinnamon

Directions:

1.     Bake sliced zucchini in preheated 350-degree oven for 10 minutes to soften.

2.    Fill a large pan with cold water. Bring to a boil and add 2 Tbsp. salt. Stir to dissolve. Add noodles, one at a time to avoid sticking together. Cook according to package directions, approximately 8 minutes.

3.    Remove noodles and place on a parchment lined baking sheet. Two layers of six noodles separated with parchment paper.

4.    Prepare ricotta. Drain the package of tofu then wrap in 2 paper towels to absorb water. Wrap tofu in a clean dishtowel with a cast iron skillet on top. This will remove excess water from tofu.   Set aside for 5 minutes.

5.    Place drained cashews in bowl of food processor and pulse 6-7 times. Add drained tofu, broken into pieces and pulse until smooth. Add remaining ingredients to the bowl (except for chopped parsley) and pulse a few times. Taste test and adjust seasonings accordingly. Add chopped parsley to bowl and stir to combine.

6.  In a medium heated skillet, add 1 Tbsp. oil, 1 clove diced garlic and spinach. Season with a pinch of salt and pepper. Cook on medium heat until tender. Drain the spinach on a paper towel to remove excess water. Add cooked spinach to ricotta, stirring to combine with a wooden spoon. Do not combine using food processor.

7.    Assembly: In a lightly oiled 9×13 baking dish, spread a thin layer of tomato basil marinara sauce (about 1/2 cup). Add one layer of noodles, about 3-4, one layer of zucchini strips, 1/2 tofu ricotta mixture, sauce, and a sprinkle of mozzarella cheese. Repeat for 2 more layers, ending with a layer of noodles and sauce (don’t skimp on the sauce as the noodles will dry out!). Top with chopped parsley, mozzarella and Vegan Parmesan cheese.

8.    Cover with aluminum foil (sprayed with canola oil to avoid cheese from sticking) and bake for 30 minutes. Remove foil and bake an addition 10 minutes to melt cheese.

9.    Remove from oven and let sit 10 minutes before cutting.