Lasagna

1/2 cup raw cashews

1 package firm tofu

1/4 cup basil leaves, chopped

2 Tbsp nutritional yeast

2 cloves garlic, minced

1/2 tsp salt

a few drops of lemon juice

1 package lasagna noodles, cooked

sauce (either 1-2 jars or homemade)

Garlic-basil cashew ricotta cheese (recipe from Artisan Vegan Cheese by Miyoko Schinner)

Put cashews and 1/2 cup water in a blender and process until creamy. Cook over medium heat in a saucepan, stirring frequently until it boils. Then turn to low and cook for one more minute, stirring constantly. Set aside. Mash one pound firm tofu. Add basil, nutritional yeast, garlic, salt, and lemon juice. Mix. Then add the cashew mixture and mix.

You can use jarred spaghetti sauce or make your own. Even if using jarred sauce, I sauté onions and peppers. My kids like me adding a vegan ground beef (Impossible or Beyond). You can also add other veggies like carrots or zucchini. Sauté whatever combo of the above you choose to use. You can add in a can of diced tomatoes and a little dried parsley, oregano, and salt. Then mix in the jarred sauce if using.

In a baking dish, spoon some of the sauce on the bottom. Then lay a row of noodles. Then spoon and spread ricotta over the noodles. Then spoon some sauce. Repeat (noodles, ricotta, sauce) once or twice more. Sprinkle some vegan parm (we use Follow Your Heart). You can also use vegan Mozzarella if desired.

Bake at 375 for about 45 minutes. Let let sit for 15 before eating.