#CASHEW RICOTTA WHOLE FOODS HOW TO#

This makes a very large lasagna, you can cut the recipe in half and bake it in a smaller dish. They have all of the flavors without all of the work. If you don't want to go to the trouble of assembling a lasagna, make my vegan baked ziti, vegan goulash, or vegan lasagna soup instead. Just as long as you get in some sauce, veggies, ricotta, and cheese, it will taste good. You do not have to add the same exact things to your lasagna or assemble the layers in the same order that I did. Give it a little time to bake without the foil at the end to crisp up a little on the edges and brown a little.

Make sure to cover your lasagna during the first part of baking! This allows it to cook evenly, keeps it from drying out, and helps the vegan cheese melt.

(Hey, I know some people are very serious about their need for béchamel sauce in lasagna.)

You can easily replace the layers of ricotta or cheese with vegan bechamel sauce or just add it in addition to the ricotta and cheese.

Pulse the food processor a few times to mix in the spinach.

bag of frozen spinach and put it in a colander, press out the water, then add it to the ricotta. Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.

Blend well for 2 minutes in a food processor.

Add, salt, garlic, nutritional yeast, olive oil, and basil.

Crumble the tofu into a large food processor.

Drain and press a container of extra firm tofu getting out as much liquid as possible.

Make your tofu ricotta (or use store-bought vegan ricotta if desired)

Make some vegan sausage crumbles or chop up some store-bought vegan Italian sausages into bite-sized pieces.

Saute the mushrooms and zucchini in a little bit of olive oil in a frying pan for about 2 minutes on each side to lightly cook them and set aside. (This will stop the cooking process and keep them from sticking together.) Put back into the pot with enough ice-cold water to cover the noodles.

Boil lasagna noodles according to package directions, drain, and rinse.

#CASHEW RICOTTA WHOLE FOODS HOW TO#

🥄 How to make vegan lasagna Prepare all of the lasagna fillings Note: you can also replace the ricotta or the mozzarella with vegan béchamel sauce if you prefer. Vegan Sausage - (optional) I like to use my homemade Italian-flavored vegan sausage crumbles or my vegan Italian sausage made from seitan, but you can use any vegan sausage link chopped up into small pieces.

I prefer to use frozen spinach that has been thawed in my ricotta and fresh spinach between the layers of noodles. Spinach - either fresh or frozen will work.Olive Oil - for sauteing the vegetables before adding them to the lasagna.Zucchini or any Summer Squash - cut into thin slices and lightly sauteed in some olive oil.I prefer to slice the mushrooms and lightly saute them before adding them to the lasagna. Mushrooms - any type of mushroom will work.The fresher and more in season, the better they will taste. Tomatoes - any medium tomatoes like Roma work well.You can also swap out the cheese for vegan Bechamel sauce if you want.

You can use any store-bought brand that you like or make your own with my homemade vegan mozzarella cheese recipe.

Vegan Mozzarella Cheese - for sprinkling between layers and topping the lasagna.

(I also like to add a bag of frozen spinach that has been thawed to the ricotta).

Vegan Ricotta Cheese - I make my own vegan ricotta from tofu, but you can also use cashew ricotta or store-bought vegan ricotta.

Tomato Sauce - Any jarred spaghetti sauce or marinara sauce will work or you can make your own oven-roasted tomato sauce or roasted tomato and red pepper sauce.

If you are wondering which brands of lasagna noodles are vegan, you can read all about them in my vegan pasta brands post.

Lasagna Noodles - I like the type that you boil ahead of time, but you can also use the no-boil type, just be sure to add the extra water suggested on the box instructions.

Cashew ricotta whole foods