You've gotta love a vegan casserole!!This Recipe is so versatile, so delicious & feeds a crowd. Feel free to substitute thinly sliced potato or sweet potato for the noodles. Use lentils or TVP instead of the sausage and replace the tomato basil sauce with a vegan cashew cream sauce. Make it your own!!
1 package no cook lasagna noodles (I love the lentil noodles)
2 jars or 6 cups homemade tomato basil pasta sauce
1 package vegan mozzarella cheese
2 links vegan sausage of choice ( I like trader Joe’s)
1-cup vegan cheddar cheese
1 small onion chopped
Vegan Parmesan or cashew cheese
Fresh basil or dried
One recipe of Vegan Ricotta
For the Vegan Ricotta
1 block of extra firm tofu drained
1 block of silken or soft tofu drained
Juice of 1 lemon
Fresh basil and parsley to taste
1 teaspoon Italian seasoning
3-4 tablespoons olive oil
1/3-cup nutritional yeast
1-teaspoon umeboshi vinegar
2 teaspoons miso paste *Optional
Salt and pepper to taste
For the Ricotta:
Mix all ingredients in a food processor until ricotta like consistency. Adding a little more oil if necessary.
Preheat oven to 375F
Saute the onions, and the vegan sausage, in olive oil. Add spinach if desired, then set aside.
In a 13X9X3 pan spread one cup of the sauce on the bottom of pan.
Layer in order, 4 uncooked lasagna noodles, then one third of the tofu mixture, 1/3 of the sausage mixture, sprinkle with about 1/4 each of the mozarella, parmesan, and cheddar cheeses, and 1 cup of sauce. Repeat two more times.
For the final layer, top with 4 lasagna sheets, add remaining sauce and top with remaining cheese.
Cover with foil; bake for 25 minutes, uncover and bake 5 more minutes. Let rest for 15-20 minutes before serving. Enjoy! XO