Vegan Lasagna can seem like a daunting task, and trust me I’ve had my share of failed vegan versions, but today’s recipe is a little bit different, it’s simpler to make, takes less time, and is delicious! For today’s recipe I partnered with Bertoli and used their new sauce, Bertoli’s Riserva Balsamic Vinegar & Caramelized Onions Sauce, and guess what…its vegan!
Now if you haven’t noticed from the blog, I like to do things from scratch and I haven’t yet mastered the classic red sauce yet, so when I find a good bottled, vegan sauce that I can use instead I opt for that! This sauce isn’t your average marinara, it’s a little tart with the vinegar, but the caramelized onions give it a sweet and savory balance, perfect for a bold recipe like lasagna!
Now if you’re thinking that it’s impossible to have a good vegan lasagna, you’re wrong! This lasagna features a basil cashew ricotta and sautéed, fragrant garden veggies, plus a little Daiya on top to give it that classic lasagna feel.
All this dish takes is sautéing some veggies, processing some tofu and cashews in the food processor while your noodles are boiling, assembling the lasagna and boom it’s time to bake and then eat, so it isn’t too labor intensive!
The sauce, these particular veggies, and the tofu mixed in with the cashews are what keep this dish moist, but if you’re afraid of your dish drying out in the oven, just add a few splashes of olive oil throughout the lasagna layers and that’ll do the trick!
- 1 cup raw, unsalted cashews, soaked for 6-8 hours or boiled until soft when ready to prepare
- ¼ block of extra firm tofu
- juice ½ lemon
- 2 tsp sea salt
- 1 tsp nutritional yeast
- 1-2 Tbl unsweetened, original non-dairy milk
- 1 cup fresh basil
- olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 2 zucchinis, chopped
- 1 summer squash, chopped
- 2 cups spinach
- ½ package lasagna noodles
- 1 bottle Bertoli Riserva Balsamic Vinegar & Caramelized Onions Sauce
- ½ cup shredded Diaya vegan mozzarella
- Begin by soaking your cashews or boiling them until soft for about 10 minutes.
- Once your cashews are soft, add them to a food processor and process until they reach the consistency of ricotta.
- Add in your tofu and process until it is crumbled. The tofu will help keep your cashew ricotta moist without it drying out.
- Add in your lemon, salt, and nutritional yeast and pulse until everything is well combined. Next add in your non-dairy milk 1 Tbl at a time until it gets a little creamy, but still maintains the ricotta-like texture.
- Add in your fresh basil and process until it’s fully incorporated to the cashew ricotta. Set aside.
- In a cast iron skillet, heat 1 tsp olive oil over medium high heat. Add in your onion and garlic and sauté until translucent or slightly browned, about 5-7 minutes.
- Add in your zucchini and squash and cook until very tender and the majority of the moisture is gone, about 5-7 minutes.
- Add in your spinach and cook until wilted, about 2-3 minutes.
- Preheat oven to 375 degrees F.
- Prepare your lasagna noodles according to package directions.
- Lightly oil a 9” x 12” glass baking dish, and assemble your lasagna. Start by creating a thin layer of Bertoli Riserva Sauce on the bottom of the dish then add your first lasagna noodle layer. I did mine so that it was 3 noodles wide and 3 layers, but you can do it as your preference. For each layer be sure to add the Riserva sauce and then top the first layer with your sautéed garden veggies. Then add another noodle layer and add large dollops of your cashew ricotta to the top of it, then alternate these layers until you have no more vegies or cashew ricotta left.
- Top with the remaining Riserva sauce and the Daiya shreds. Cover with foil and bake for approximately 20 minutes. Then remove the foil and cook for an additional 5-7 keeping an eye so that the Daiya melts, but the noodles don’t harden and burn.
- Let cool, and snob away.