Best Damn Vegan Lasagna

passtheplants.com

Suzie

subheading: For the Lasagna:

2 cups Savory Cashew Cream, recipe follows

4 cups Protein-Packed Marinara Sauce or your favorite marinara sauce, recipe follows

2 cups Vegan Spinach Ricotta, recipe follows

1 package no-boil lasagna noodles (such as DeLallo Whole Wheat Lasagna)

½ cup water

Savory Cashew Cream

2 cups raw cashews*

1 cup water

1 tablespoon heaping nutritional yeast

1 teaspoon chickpea miso, optional (any light miso will work)

1 teaspoon salt

1 Tablespoon apple cider vinegar

Protein-Packed Marinara Sauce

2 28 ounce cans crushed tomatoes (I love the Muir Glen brand with basil)

1 large sweet potato, peeled and diced (about 2 cups)

½ cup red lentils, picked over and rinsed in a fine mesh strainer

2 to 3 cloves garlic, minced

1 teaspoon salt, more to taste

1 teaspoon dried oregano, optional

1 teaspoon olive oil, optional

2 ½ cups water

Vegan Spinach Ricotta

1 cup raw cashews

10 to 12 ounce firm or extra-firm tofu drained (1 package is typically 10-12oz but can go up to 14oz, which also works fine)

2 cups fresh baby spinach or 1 cup frozen spinach

¼ cup fresh basil leaves**

2 cloves garlic***

1 teaspoon salt

1 teaspoon light miso white, yellow, or chickpea

2 Tablespoons nutritional yeast flakes

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