Tomato & Spinach “Ricotta” Vegan Lasagna

Tomato & Spinach "Ricotta" Vegan Lasagna
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    [post_date] => 2017-11-10 08:56:42
    [post_date_gmt] => 2017-11-10 14:56:42
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    [post_title] => Tomato & Spinach "Ricotta" Vegan Lasagna
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    [post_modified] => 2017-12-14 12:57:30
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11.10
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TOTAL TIME :50minutes60minutes30minutes
8-10servings
INGREDIENTS
  • TOMATO SAUCE
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspon red pepper flakes
  • 4 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 6 ounce can tomato paste
  • 1 15 ounce can tomato sauce
  • 1 28 ounce can diced tomatoes
  • 1 cup dried red lentils
  • 2 tablespoons coconut sugar
  • 0.5 ounces fresh basil, roughly chopped (approx 1/2 cup)
  • SPINACH TOFU RICOTTA
  • 1 tablespoon olive oil
  • 1 cup yellow onion, chopped into 1/4" pcs (approx 1/2 medium onion)
  • 2 cloves garlic, roughly chopped
  • 14 oz extra firm tofu, drained and crumbled
  • 1/4 cup nutritional yeast
  • 2 cups frozen spinach
  • 0.5 oz fresh basil, roughly chopped (approx 1/2 cup)
  • 1 teaspoon white miso paste
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • CASHEW BECHAMEL
  • 2 cups raw cashews
  • 2 1/2 cups room temp water
  • 1/3 cup arrowroot starch (sub cornstarch)
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons white miso paste
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • ASSEMBLY
  • oven-ready no boil lasagna noodles (amt will depend on brand, suggest 2 boxes)
  • 13x9x2 pyrex casserole dish
DIRECTIONS
  1. MAKE TOMATO SAUCE: Combine salt through onion powder in a small bowl. Heat a large sauté pan or dutch oven to medium heat. Add olive oil, garlic and spices. You can add a splash of water as well to avoid sticking. Cook, stirring constantly, until garlic is fragrant (approximately 1 minute). Add remaining ingredients and turn heat to low. Cook, stirring every few minutes, until lentils are softened and have thickened the sauce (approximately 15 minutes).
  2. MAKE SPINACH TOFU RICOTTA: Heat a medium saucepan to medium heat and add olive oil and a splash of water. Add onion and cook, stirring periodically, until softened and translucent (8-10 minutes). Add garlic and cook, stirring, another minute. Set mixture aside to cool 5 minutes. Combine garlic/onion mixture and remaining ricotta tofu mixture to a food processor. Blend until completely smooth. Set aside.
  3. MAKE CASHEW BECHAMEL: Place cashews in a bowl and cover with hot tap water (NOT the 2 1/2 cups water listed in the ingredients). Soak for one hour, then rinse and drain. Combine chews and all remaining béchamel ingredients in a high powered blender and puree until smooth. Pour mixture into a saucepan and heat to simmer. Simmer, whisking constantly, until mixture thickens into a smooth, stretchy consistency (like melted cheese). Set aside and immediately start to assemble lasagna.
  4. ASSEMBLE: Preheat oven to 350 degrees. Grease casserole dish evenly however you like—spray, butter, oil etc. Layer in the following order: -- 1/3 spinach ricotta -- lasagna noodles (can break them to create one uniform layer) -- 1/3 tomato sauce -- 1/4 cashew cheese (this doesn’t need to cover it completely, just spread a few dollops around -- lasagna noodles -- 1/3 spinach ricotta -- 1/3 tomato sauce --1/4 cashew cheese (this doesn’t need to cover it completely, just spread a few dollops around lasagna noodles -- 1/3 spinach ricotta -- 1/3 tomato sauce -- lasagna noodles -- remaining 1/2 cashew cheese. It’s important to spread this over the entire top layer of noodles; otherwise they won’t cook and will be hard Bake lasagna for 50 minutes. Allow to cool at least 30 minutes, but ideally overnight before serving. To reheat, place individual servings in the oven at 350 until warmed through.
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  • Marion Werner

    This looks amazing! What brand of lasagna noodles did you use?

    • Laura Lea Bryant

      I just used the Trader Joes semolina noodles!

  • Sarah Bracken

    Can you recommend a substitute for white miso paste? Can’t wait to try this! Love from Canada 💕

    • Laura Lea Bryant

      There’s no good substitute that I know of, but you should be OK to leave it out! xoxo

  • Julia Model

    Do you think any aspect of the recipe can be made in advance to save time?!

    • Laura Lea Goldberg

      Definitely! The tomato sauce and ricotta can be made the day before. The cashew bechamel needs to be made immediately before assembly.

  • Megan Willis

    My husband is diabetic and can’t eat traditional pasta. Do you have an alternative that would work? Like quinoa lasagna noodles? Thanks!

    • Laura Lea Goldberg

      Hi! Unfortunately, I’m not totally sure what would be the right fit for him. I would go to your local health food store or Whole Foods and see what their options are!

      • Megan Willis

        Appreciate it! Looking forward to trying this 🙂

  • Sara Senty

    So exited to try it! I’m having trouble reading the assembly directions… I’m sure it’s super easy and quite possibly self explanatory, I just don’t want to mess it up! The directions are not quite clear to me. Perhaps it needs to be edited a bit more. I am confused about what quantities belong to which ingredients for the layers. It also seems some quantities are missing. Also, it’s unclear what to do with the noodles. I am bringing it for tomorrow’s dinner with a friend and want it to be just right! Thank you 🙏🏽 Your recipes are always a smashing hit in our house!! Fail proof and always worth it 🙂 xoxo

    • Laura Lea Bryant

      Hey Sara!!! I’m sorry it’s confusing to you! If you could give me specific questions, that would be great—I haven’t had any other problems with the instructions from readers. What don’t you see quantities for? Regarding noodles, do you see the assembly instructions? That explains what to do with them!

      • Priyanka Joseph

        Hi Laura! I just made this recipe and I can see how this reader was confused during the ‘Assembly,’ part. The way that the Assembly directions show – there’s no punctuation. I think if you put it into bullet form in terms of what layers go where it might be helpful. For example, right now it just says ‘1/3 spinach ricotta lasagna noodles’ but then later it says ‘…around lasagna noodles 1/3 spinach ricotta.’ Also – A nice tip earlier in the instructions could mention to soak the cashews ahead of time 🙂 I ended up getting through 2 steps only to realize i had to wait another hour before starting to make the Bechamel. (but that could also be my lack of remembering to soak things…) Hope this helps!

        • Laura Lea Bryant

          This is so incredibly helpful!!! Thank you so much for taking the time to write out these suggestions. I will edit the recipe today!

  • whatever5178

    Is it right that there are only two layers of Lasagna noodles? Gonna make this today and really excited 🙂

    • Laura Lea Bryant

      Hi! No there are 3 layers, it was just confusing as written. I just edited it–let me know if you still have questions! xx

      • whatever5178

        thank you! Its in the oven 😀 I had some problems with blending but thats because i don’t have a proper food processor.. but i will get a good one on christmas 😀 I think with fresh spinach it would be more easy to blend, are there any reasons for using frozen spinach?

        • Laura Lea Bryant

          It’s just easier to keep on hand and a little bit of frozen equals a lot of fresh! But you can totally use fresh xox

          • whatever5178

            ah that makes sense! But do you blend the spinach when its still frozen? It was so delicious and im so impressed with the vegan cheese! how it even looks like cheese! vegan heaven!
            Much love from Germany! 🙂

          • Laura Lea Goldberg

            Yes I blend it frozen. So glad you enjoyed it!

  • Mackenzie Lloyd

    This recipe is redonkulous. It taste so creamy, cheesy, and meaty, without actually containing meat or dairy! Just gobbled up the last slice. Will definitely make this again and again.

    • Laura Lea Bryant

      Yayyyy I’m so glad you enjoyed it! I’ve been craving it myself actually. Really appreciate the feedback! Xoxo

  • Julie Schoenthaler

    Thank you for this recipe! I’ve badly missed my mom’s traditional lasagna since cutting meat and dairy. I’ve tried a few recipes and nothing has come close… until now. It even wowed my boyfriend who is typically disappointed by vegan versions of “the real thing.” So excited to make this for my parents the next time I go home!

    • Laura Lea Goldberg

      Yay!!! I’m so glad this gave you the ability to have that lasagna satisfaction!!! Thanks for taking the time to share love!