Vegan Spinach-Mushroom Lasagna
- 14-ounce package firm tofu, drained
- 1/2 cup raw cashews
- 1/4 cup lemon juice
- 2 cloves garlic
- 2 tablespoons vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 cup nutritional yeast
- 6 ounces baby spinach
- 1 small onion, chopped
- 2 teaspoons olive oil
- 1 pound mushrooms, chopped
- 1 package no-cook lasagna noodles (I used gluten-free brown rice noodles)
- 28-ounce can tomato sauce (or you can make your own, of course)
- 1 cup Daiya mozzarella-style cheese (or more, to your liking)
Preheat oven to 350 degrees F.
In a food processor, blend together the tofu, cashews, lemon juice, garlic, broth, basil, salt, and nutritional yeast. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the spinach and pulse until it’s mixed in.
Sauté the onion in the olive oil until translucent. Add the mushrooms and a pinch of salt and cook until they’re soft.
Spoon a quarter of the tomato sauce over the bottom of an oblong casserole dish, about 9 by 13 inches.. Layer a third of the noodles over the sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the mushrooms. Cover with a third of the noodles.
Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and mushrooms. Cover with the rest of the noodles and spread the rest of the sauce over the top. Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the Daiya cheese over the top. Bake for another 15 minutes.