INGREDIENTS

• 1 cup dried red lentils (cook according to the package instructions, then drain)
• (2) 25-ounce jars marinara sauce
• 1 cup raw cashews
• 16 ounce firm tofu, patted dry with paper towels
• 1/2 cup nutritional yeast
• 3 tablespoons fresh lemon juice, from about 2 lemons
• 1 teaspoon pink Himalayan salt
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 4 cups organic spinach (chopped)
• 2 cups organic red bell pepper (diced)
• 1 box lasagna noodles, whole grain or gluten free if needed (leave all noodles uncooked, EXCEPT for 5 for the top. These 5 you should half-cook so they are just slightly soft, to prevent them from ‘puckering’ during the cooking process)
• Vegan Stretchy Mozzarella for the top (see below)

DIRECTIONS

STEP 1: Mix both jars of marinara with the lentils in a large bowl. Set aside. Preheat the oven to 350 degrees.

STEP 2: Make a Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth. (If your food processor is small like mine, split your ingredients in two and do it in two batches).

STEP 3: Cover the bottom of a 9 x 13 inch casserole dish or lasagna pan with the marinara/lentil sauce. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach and peppers. Spoon some more marinara sauce over the spinach/peppers (until it’s covered), then place 4-5 lasagna noodles (uncooked) on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach and peppers. Place the half-cooked noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.

STEP 4: Cover tightly with foil or place a cookie sheet upside down on top of the pan. Bake for 40 minutes.

STEP 5: While the lasagna is cooking, make your stretchy vegan mozzarella cheese.

STEP 6: Remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.

MOZZARELLA INGREDIENTS

• 1/2 cup raw cashews (soaked)
• 1 1/3 cups water
• 1 tablespoon lemon juice, fresh from about 1/2 lemon
• 1 tablespoon apple cider vinegar
• 1 teaspoon pink Himalayan salt
• 4 tablespoons tapioca starch

MOZZARELLA DIRECTIONS

STEP 1: Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour.

STEP 2: Drain the cashews, and add them to a high powered blender along with all the other ingredients. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.

STEP 3: Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a wooden spoon or whisk.

STEP 4: After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.

STEP 5: Use immediately on lasagna.

This is sure to satisfy any comfort food craving, and the best part is that it keeps you aligned with your goals 😉😘

Enjoy! xo

Recipe has been adapted from www.noracooks.com