Preheat oven to 375°F. Cook lasagna noodles according to package instructions if needed.
Sauté the Vegetables: Heat 3 tablespoons water in a large sauté pan. Add mushrooms, onions, and balsamic vinegar, and cook until soft, about 7 minutes. Add spinach and cook until wilted.
Prepare the Cashew-Tofu Ricotta: In a high-powered blender, blend the cashews, tofu, lemon juice, Dijon mustard, and
nutritional yeast until smooth. Add 2–4 tablespoons water, one tablespoon at a time, to achieve a creamy, ricotta-like consistency.
Prepare the Sauce:
If using whole tomatoes: In a saucepan, water-sauté 4 cloves of minced garlic for 1–2 minutes. Crush the tomatoes by hand, add them to the pot with 1/2 cup fresh basil, and cook on low with the lid partially off for 20 minutes to thicken.
If using prepared
pasta sauce: No additional steps are needed; simply measure out for layering.
Assemble the Lasagna: In a deep 9x13-inch baking pan, layer the ingredients as follows:
Spread a 1/2 cup of tomato sauce to cover the bottom of the pan.
Add 1 layer of lasagna noodles (skip if using zucchini-only layers)
Layer half of the zucchini slices
Half of the mushroom/vegetable mixture
1/2 cup of tomato sauce
Several dollops of the cashew-tofu ricotta (you will have a lot left over, but need this amount so it actually mixes in a high-powered blender).
Repeat the layers one more time.
Top with a final layer of noodles (or zucchini if using zucchini-only layers), the remaining tomato sauce, and 1/4 cup fresh basil.
Bake: Cover the lasagna with foil and bake for 45 minutes. Let cool for 10 minutes before slicing and serving.
Note:
If using whole tomatoes instead of pasta sauce, water saute 4 cloves of minced garlic for 1-2 minutes. Crush the whole tomatoes by hand and add them to the pot along with 1/4 cup chopped fresh basil. Cook on low heat, leaving the lid partially off, for 20 minutes, to thicken the sauce.
A mandoline is great for thinly slicing vegetables.
