Whole Food, Plant-Based Recipe Not Your Mother’s Lasagna

Ingredients

For cashew parmesan

• ¾ cup raw cashews
  

• 3 T nutritional yeast
  
• ½ tsp salt

For lasagna

• 80 oz. tomato sauce (this includes extra for serving)
  

• 1 lb lasagna noodles (cooked according to the package)
  
• 1 lb blanched sliced almonds, after being soaked in water 6-8 hours in advance
  
• 4 T flaxseed meal, mixed with 12 T of water
  
• 3½ T maple syrup
  
• 1 tsp of black pepper
  
• ½ cup cashew parmesan (see recipe above)
  
• ¼ cup parsley
  
• 1½ cups almond milk or other non-dairy milk

Instructions

For the cashew parmesan

1. Blend ingredients in a powerful blender.
2. Run mixture through a sifter and continue to blend until fine.

For the ricotta cheese

1. Blend 3 cups of drained and rinsed almonds and 1 1⁄2 cups of water until smooth.
2. Continue until all almonds are blended.
3. Mix with the flaxseed mixture, maple syrup, black pepper, cashew parmesan, parsley and almond milk.
4. Stir mixture with spatula.

For the lasagna

1. Preheat the oven to 400° F.
2. Using a 12" x 9" pan that is 3" deep, place one cup of tomato sauce and spread evenly.
3. Place lasagna noodles covering all of the sauce layer.
4. Place one cup of tomato sauce over the noodles spreading evenly.
5. Spread ⅓ of almond ricotta cheese mixture evenly over sauced noodles.
6. Sprinkle with cashew parmesan.
7. Repeat steps 1-5.
8. Repeat steps 1-4.
9. Add one cup of sauce to finish layering lasagna and spread evenly.
10. Sprinkle with cashew parmesan.
11. Cover with foil and cook for 45 minutes.
12. Remove foil and continue to cook for 15 minutes.
13. Let rest for 20-30 minutes before cutting.
14. Serve with extra tomato sauce.

Chef's Notes