Perfect any time of year, but especially great with fall squash, this white lasagna is a fun departure from the traditional red variety. Definitely a crowd-pleaser at any gathering!
1 box regular lasagna noodles (or sub gluten free, etc.)
3 cups raw, unsalted cashews (soaked in water for a few hours if you don't have a high-speed blender)
3 cups water
3/4 cup nutritional yeast (roughly)
5 fresh lemons
1/4 cup fresh sage (optional)
Roasted veggies of choice, enough to create one layer in your baking dish
1 package pre-pressed tofu (or else extra firm tofu)
1 package frozen spinach
Sprinkle of plant-based cheese (optional)
Grab your baking dish of choice, open the box of noodles, and line them up in the dish to check how many you’ll need. (My 9”x13” pan takes 3 noodles / layer.) You’ll want to cook enough to do three layers, plus one or two extra in case of disaster.
Heat a pot of water and cook noodles per package instructions.
While noodles are cooking, make the sauce. Combine cashews, water, roughly 1/2 cup of the nutritional yeast, the zest and juice of four lemons, fresh sage (or preferred herb), and a healthy pinch of salt, and blend until combined into a cream sauce. Taste for salt and add more as needed. Note: a microplane is really handy for zesting the lemons!
Next make the ‘ricotta’ filling. Crumble up a package of pre-pressed tofu into a large bowl. (If you can’t find pre-pressed, you can use extra firm, but squeeze it over the sink to remove as much water as possible.) Defrost a package of frozen spinach in the microwave, and then squeeze as much liquid as possible out of the spinach over the sink. Add the squeezed spinach to the tofu bowl. Add roughly 1/4 cup nutritional yeast, the juice of one lemon, a big pinch of salt, and stir until combined. Taste for salt and add more as needed.
Preheat oven to 350 and begin assembling the lasagna as follows:
Drizzle a little sauce in the bottom of your baking dish and spread it around to prevent sticking. Add your first noodle layer, and drizzle a little more sauce on top. Then add a layer of whatever roasted veggies you have handy. (This time I used zucchini and butternut squash.) Add another drizzle of sauce and put on the next layer of noodles. Top with another drizzle of sauce. Add the ricotta filling and top with another drizzle of sauce. Add the final noodle layer and top with another drizzle. Retain at least a cup of sauce to drizzle over lasagna pieces when serving. Sprinkle some plant-based cheese on top (optional, but I like Violife mozz shreds) plus a sprinkle of nutritional yeast.
Bake at 350 until the lasagne is bubbling, roughly 20 minutes. Then turn the oven to 400 for 10 minutes to help brown the top a bit.
Cut pieces, plate, drizzle with extra sauce, EAT!