This cheesy, plant-based lasagna comes together surprisingly quick! We used a pre-made marinara sauce to save a bit of time, but feel free to use your favourite recipe. We also combined a cheesy, protein-rich layer of plant-based tofu "ricotta" with a decadent Creamy Swiss cheese sauce on top.
1 package lasagna noodles, cooked according to package directions and strained
1-2 jars of your favourite marinara or pasta sauce
For the Ricotta mixture
1 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese
Juice from ½ a lemon
1 block of firm tofu
Salt to taste
1 package of frozen spinach, thawed
1 package Fauxmagerie Zengarry Creamy Swiss Cashew Cheese
¾ cup vegetable broth
Preheat the oven to 350 °C.
For the Ricotta mixture:
Combine Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese, lemon juice, tofu, and salt in a food processor and pulse until smooth.
Transfer to a bowl.
Squeeze excess water out of the thawed frozen spinach and add to the cheese mixture. Combine well.
In a 9x12 inch lasagna pan place about 1/3 cup of pasta sauce. Layer noodles, sauce and ricotta mixture several times until you reach almost to the top of the pan.
For the cheese sauce topping:
Place Fauxmagerie Zengarry Creamy Swiss Cashew Cheese and vegetable broth in a small sauce pan over medium heat and whisk together until cheese is melted and the mixture forms a creamy sauce.
Pour cheese sauce topping over the top of the lasagna and sprinkle with dried oregano and basil.
Cover the lasagna with foil or an upside down cookie sheet. Cook for 60 minutes at 350 °C until the lasagna is hot and bubbling. Uncover and turn the heat up to 400°C and cook for 15 minutes longer until the cheese topping is slightly browned.
Allow to cool for 10-20 minutes before serving.
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