One of my favorite things to make with our V-Grits Mozzarella Cashew Cheese Sauce… Lasagna! It’s not nearly as time consuming as you may think. If you want to impress your friends or family, this is the perfect dish.
We’ll start with a basic recipe using store bought ingredients, followed by even more recipes for ricotta, marinara, and parm. But to keep it simple, your favorite jarred tomato sauce and packaged vegan ricotta will work wonderfully. Here we go!
CROWD PLEASING VEGAN LASAGNA
V-Grits Mozzarella Cashew – store list is here
Lasagna Noodles – you won’t need as many as you think
Marinara – Jarred or try the homemade recipe below
Ricotta – Packaged by Tofutti or Kite Hill, or recipes below
Bonuses: Basil & Parm – recipe below
Instructions…
OODLES OF NOODLES
Par cook your lasagna noodles – this means only boil them until you think they’re 50% done. You don’t want them to fall to pieces while you’re building this beauty, and they’ll continue cooking in the oven. They go a lot farther than you think. You can find regular, whole wheat, or brown rice noodles nowadays. After cooking, lay them out on parchment paper or foil with oil so they don’t stick together.
MAGIC MARINARA
Any variety of jarred will work. If you want to go big, our favorite recipe is below.
CREAMY RICOTTA
The easy way would be to purchase a packaged vegan ricotta, such as Tofutti or Kite Hill brands. I love making my own! So my 2 favorites recipes – one with cashews and one with tofu – are below.
LAYERING THAT LASAGNA
The fun part! I typically use a 9×13″ glass pan. Spread a thin layer of marinara in the bottom (and up the sides just a bit) to prevent the noodles from sticking and burning. Layer the pasta evenly – you’ll probably have to slice it to fit. More marinara covering those noodles, and then next up is the ricotta – spread or scoop evenly. Followed by creamy V-Grits Mozzarella Cashew sauce, and another layer of noodles. I can usually only get 2 full layers of all this goodness. Then for that final top layer I do noodles, then marinara, then a little more V-Grits Mozzarella – but not spread out all the way out, so you can still see that bright red sauce. Check out the main photo above for reference.
SHAKE & BAKE
Ok, don’t actually shake it. For a full 9×13 lasagna it’s going to need a solid 40 minutes in a 375 degree oven. Top with plant parm (recipe below) and fresh basil. And then instagram it to impress your friends!
Feeling really inspired? Here are the marinara, ricotta, and parm recipes!
V-Grits Marinara Recipe
Put all this tasty stuff in a food processor and puree to a chunky consistency…
1 15oz can of crushed tomatoes
- or 8-ish tomatoes, diced
- try broiling them for 5 minutes first!
1/4 cup sundried tomatoes
1 tbsp tomato paste
2 tbsp rough chopped onion
2 cloves garlic
1/2 cup water
1/2 tbsp sugar or agave
1/2 tsp salt
1/4 tsp pepper
Then simmer on the stove lightly for at least 10 minutes. Throw in some fresh basil and oregano. You can also sauté some mushrooms in the pan before adding the marinara – and/or – some vegan beef crumbles for a meaty marinara.
V-Grits Cashew Ricotta
Into the vitamix or food processor goes…
2 cups cashews, soaked
4 tsp lemon juice
3-4 cloves garlic
1 1/2 tsp salt
1/4 tsp white pepper
3/4 tsp onion powder
1 tbsp nutritional yeast
1/4 cup water
Then chop up these greens and stir them in…
spinach
basil
oregano
V-Grits Tofu Ricotta
This one can be nut-free or oil-free if desired too, depending on which cream cheese you pick. Using your hands, because that’s more fun, smash up…
1 14oz package firm or extra firm tofu
4oz vegan cream cheese (I like Tofutti or Kite Hill)
2 tbsp lemon juice
1 1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
3/4 tsp onion powder
2 tbsp nutritional yeast
Then chop up these greens and stir them in…
spinach
basil
oregano
If you have leftover ricotta it’s wonderful on pizza, rolled up in thin zucchini slices, on toasted bread, etc etc, just don’t waste it for pete’s sake!
V-Grits Plant Parm
In a small food processor, process down…
1/2 cup cashews, dry/not soaked
3 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp or less black salt (opt.)
You can also make this with almonds or sunflower seeds.
