Vegan Lasagna
Ingredients:
16oz box of lasagna noodles
8oz bag of Violife Mozzarella shreds
- Ricotta -
1/2 cup raw cashews
1 1/2 cups water
14oz firm tofu (one block)
1/4 cup lemon juice
4 cloves of garlic
1 teaspoon salt
- Meat Sauce -
4 tablespoons of olive oil (2 tablespoons for the sauce, 2 tablespoons for the cooked noodles)
45oz tomato sauce
1 pack of Beyond Meat Italian Sausage
1 pack Beyond meat Meatballs
1 diced onion
2 cloves of garlic
1 tablespoon garlic
3 tablespoons brown sugar
*Salt and pepper to taste
Instructions:
Start making the ricotta by boiling cashews and water in a saucepan for 30 minutes.
Preheat your oven to 375 degrees
Add all ricotta ingredients to a blender and blend for 3 minutes. Set aside. Too thick? You can add water by the tablespoon if needed to help blend.
In a large pan on medium heat, add 2 tablespoons of olive oil and one diced onion. Sauté for 5 minutes. While you wait, crumble the Beyond Meat sausages and meatballs with your hands to get a meat texture. Add in the crumbled meat and sauté for 5 minutes. Add 2 cloves of garlic and 1 tablespoon chopped garlic. Sauté for another 1-2 minutes.
Add tomato sauce, 3 tablespoons brown sugar, salt and pepper to your pan.
While the meat sauce is simmering, cook the lasagna noodles per the instructions on the box. Once you are done, strain and run cold water over the noodles. Finally, toss with 2 tablespoons of olive oil to prevent the noodles from sticking together.
In a 9x13 baking dish, spread some meat sauce inside the dish as the first layer. Add 4 noodles (slightly overlapping) to the dish and cover the noodles with the ricotta. Add more meat sauce on top of the ricotta.
Continue layering until the meat sauce and ricotta are gone. you might have a few left over noodles. Top your lasagna with Violife Mozzarella shreds.
Bake for 30-35 minutes
Let your lasagna cool for about 10 minutes and enjoy!
