Best Vegetarian/Vegan Lasagna with homemade vegan cheese sauce

Makes 8 large servings

• (2) 25-ounce jars pasta sauce

• 1 cup french lentils, (you can use any kind of lentils)

• 1 cup raw almonds soaked in water overnight

• 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 salt

• 1 teaspoon dried basil

• 1 teaspoon oregano

• 1/2 teaspoon garlic powder

• 2 zucchinis

• 1 box lasagna noodles, whole grain or gluten free if needed

I found inspiration for this recipe at noracooks.com I tweaked her recipe because I did not have any vegan mozzarella cheese and did not have any cashews on hand. My version is not 100% vegan but it turned out amazing. I only added two slices of cheese on top, the rest is 100% plant based.

Here's how to make it

1. First, cook the lentils. Add 1 cup dried lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 30 minutes depending ont he kind of lentils you use. Drain the lentils, and add back to the pot. Add both jars of pasta sauce to the pot with the lentils. cook on low heat to let the flavours mingle. (you can add extra veggies here like cubed carrots)

2. Cook the lasagna noodles as per the package

3. Preheat the oven to 350 degrees.

4. Make the Vegan- Ricotta sauce: Add the almonds (rinsed and drained) to a food processor , then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Add some water and Pulse until well combined and pretty smooth.

5. Prep the zucchini slices to add an extra layer of veggies. Thinly Slice the zuchini lengthwise or use a vegetable peeler. You can slice it in rounds if it's easier.

6. Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles. Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with slices of zucchini. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the zuchini. Place 4-5 more noodles on top of the zuchini, and then pour the rest of the sauce over the top, evenly.

7. Cover tightly with foil. Bake for 25 minutes. Let cool at least 15 minutes before cutting and serving.

8. Remove the lasagna from the oven and if you want to add a touch of real cheese, just sprinnke some shredded cheese of your choice on top and broil for 5 minutes until golden.

9. Serve with a nice salad.