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Vegan Lasagna with Tofu Cashew Ricotta & Extra Veggies

5 from 4 reader reviews
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings 8
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Ingredients

Tofu Cashew Ricotta

  • 1 lb (454 grams) firm tofu, drained
  • 1 cup raw cashews, soaked overnight and drained
  • 2 cloves garlic, minced
  • ⅓ cup nutritional yeast
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons lemon zest
  • ¼ cup lemon juice
  • ⅓ cup water, plus extra
  • 3 tablespoons olive oil
  • 3 tablespoons light miso
  • 2 teaspoons maple syrup
  • salt and pepper, to taste

Lasagna

  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 8 cups (312 grams/11 oz tub) baby spinach
  • ¼ cup water
  • salt and pepper, to taste
  • 1 medium shallot, small dice
  • 1 medium carrot, small dice
  • small bulb fennel, core removed and diced small
  • 2 cups cooked French lentils (see note)
  • 4 cups tomato sauce (see note)
  • 1 medium zucchini (about 250 grams), ends trimmed
  • 1 small butternut squash (about 750 grams), ends trimmed and peeled (see note)
  • oven-ready lasagna noodles (see note)
  • chopped fresh basil, for garnish
  • vegan parmesan, optional, for garnish

Instructions

  • Please read through all ingredients, steps, and notes before starting on the recipe!

Make the ricotta

  • In a food processor, combine the tofu, drained cashews, minced garlic, nutritional yeast, garlic powder, onion powder, lemon juice, water, olive oil, miso, maple syrup, salt, and pepper. Run the motor on high until you have a smooth and pasty mix. Add more water if necessary by the tablespoon. Once done, check the ricotta for seasoning and set aside.

Cook the spinach

  • Place a large pot on the stove. Add 1 tablespoon of olive oil and the minced garlic. Turn the heat to medium. Stir the garlic. Once it’s sizzling a bit, add all of the spinach at once and the water. Close the lid on top. Let the spinach steam until it’s wilted, about 3 minutes. Season with salt and pepper. Using tongs, remove the cooked spinach to a plate. Set aside.

Make the lentil and veg sauce

  • Wipe out the large pot and place it back on the stove on medium heat. Pour in the remaining tablespoon of olive oil. Once hot, add the shallot, carrot, and fennel. Season with salt and pepper. Sauté until vegetables are very soft, about 8-10 minutes. Add the lentils and stir. Add the jarred tomato sauce and stir once more. Turn the heat off and set aside.

Assemble the lasagna

  • Using a mandoline, shave the zucchini and butternut squash into nice, paper thin slices. Place them on a plate.
  • Preheat the oven to 400°F.
  • On the counter, set out a 9x13 baking dish, the shaved zucchini and squash, salt and pepper, lentil and veg sauce, the cooked spinach, tofu cashew ricotta, and lasagna noodles.

The order of the layers from the bottom up. Spread out/arrange everything as evenly as possible

  • ⅓ of the lentil and veg sauce
  • ½ of the shaved zucchini
  • salt and pepper
  • ½ of the shaved butternut squash
  • salt and pepper
  • Scant ½ of the tofu cashew ricotta
  • ½ of the cooked spinach
  • Lasagna noodles to cover
  • ⅓ of the lentil and veg sauce
  • ½ of the shaved zucchini
  • salt and pepper
  • ½ of the shaved butternut squash
  • salt and pepper
  • Scant ½ of the tofu cashew ricotta
  • ½ of the cooked spinach
  • Lasagna noodles to cover
  • ⅓ of the lentil and veg sauce
  • Remaining tofu cashew ricotta (I like to do little dollops on top)

Bake the lasagna

  • Cover the dish tightly with foil. Bake the lasagna for about 40 minutes, or until bubbly. Then, remove the foil and bake another 10-12 minutes to dry up the top a bit.
  • Garnish with chopped basil and vegan parmesan if you like. I like to let the lasagna cool 5-10 minutes before slicing.

Equipment

Recipe Notes

  • I know that I show a blender in my photos for the ricotta, but a food processor is the better option here. The mixture is simply too thick to universally recommend using any type of blender!
  • ¾ cup dry French lentils will give you 2 cups cooked.
  • I call for jarred tomato sauce because you’re already making the ricotta portion from scratch and there’s just a lot of chopping. It’s okay to take shortcuts when you can! Just make sure you’re using a tomato sauce that you love the flavor of on its own. I like Rao’s and here in Canada, the PC Black Label line of tomato sauce is excellent.
  • I recommend choosing a butternut squash that’s all neck and minimal bulb because that's the part we're using here.
  • When I say paper thin slices on the zucchini and squash slices, I do mean paper thin. Using a sharp mandoline slicer is essential. You do not want a crunchy middle vegetable layer!
  • I like the oven-ready lasagna noodles by Garofalo. I use about 12 of the squat rectangles in a 9x13 lasagna. You have to break a few of them up to fit.
  • Just be mindful of the salt and pepper used in between the layers. I like a little bit on the veg layers, but it can be easy to overdo it!
Comforting and SO hearty, this vegan lasagna has layers of tofu cashew ricotta, thinly shaved vegetables, and a tomato sauce boosted with lentils.