Vegan Italian-American Lasagna with "Ricotta"

seriouseats.com

Ripple94

subheading: For the Vegan "Ricotta":

1 (14-ounce; 395g) block firm tofu, drained

1 cup (235ml) unflavored, unsweetend almond milk

2 teaspoons dried oregano

2 (2-pound; 900g) heads cauliflower (4 pounds total), stalks discarded and florets cut into 1-inch pieces

2 tablespoons (30ml) refined neutral coconut oil (see note)

25 fresh basil leaves from one large bunch, chopped

3 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

subheading: For the Vegan Béchamel:

2 cups (475ml) unflavored, unsweetened almond milk

1 bay leaf

5 sprigs thyme

10 whole black peppercorns

3 medium cloves garlic, crushed

3 tablespoons (45ml) refined neutral coconut oil (see note)

3 tablespoons (25g) all-purpose flour

Generous pinch freshly grated nutmeg

subheading: For the Lasagna:

1 pound (450g) dry lasagna noodles (egg-free), cooked about 2 minutes less than package instructions indicate, then drained and chilled in ice water

5 cups (1.2L) Quick Italian-American Red Sauce (made without the butter) or Vegan Bolognese Sauce

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