Cashew Spinach Lasagna

Ingredients for 4 servings:

• 250 g lasagna plate(s), vegan
• Fat for the mold
• 600 g tomatoes, chopped
• 2 tsp herbs (e.g. oregano, thyme, basil, …)
• n. B. sugar
• some salt and pepper
• Garlic salt
• 100 g cashew nuts
• 2 lemon(s), the juice
• 2 tbsp olive oil
• 2 garlic cloves, squeezed
• 200 g tofu, natural
• 1 handful of basil, fresh
• 1 tsp salt
• possibly soy yogurt (yogurt alternative)
• 450 g leaf spinach (frozen)
• 1 large onion(s), diced
• salt and pepper
• oregano
• 2 tbsp margarine, vegan
• 3 tsp, heaped flour
• 125 ml milk (almond or soy milk)
• 4 tbsp nutritional yeast
• some pepper
• Garlic salt
• ½ lime(s), the juice
• 2 tsp herbs (oregano, basil), shredded

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

with an ingenious, vegan spinach and ricotta filling

Mix all the ingredients for the tomato sauce in a bowl and season with spices. For the “fake ricotta,” add the cashews and some of the tofu to the blender and blend thoroughly. Add the remaining tofu, lemon juice, oil, garlic, basil, and salt, and blend again. Stop the blender occasionally, carefully scrape the mixture from the sides, and continue blending until a creamy mixture forms. It will be even creamier if you add 1-2 tablespoons of soy yogurt (sweetened is fine, but you won’t notice it). Thaw the spinach, squeeze out any excess water, and tear it into small pieces. Dice the onion and sauté it in olive oil. Soon add the spinach and sauté briefly (fresh spinach will need to sauté much longer, of course). Season with salt, pepper, and oregano. Next, carefully mix the ricotta with the spinach. For my version of the yeast spread, melt the margarine in a saucepan and whisk in the flour. Gradually stir in the almond milk (or soy milk). Next, sprinkle in the nutritional yeast. The mixture will thicken relatively quickly. Season to taste with pepper, garlic salt, herbs, and lime juice. Stir until the mixture reaches a thick, creamy consistency. Remove from the heat. Grease a lasagna dish and layer everything in the dish. First, add the lasagna sheets, then some of the spinach and ricotta filling, tomato sauce, and so on. I place the lasagna sheets in hot to boiling water for a few minutes. The final layer is made up of pasta sheets and the yeast spread. Non-vegans can, of course, also sprinkle grated cheese over the yeast spread. Bake the lasagna in the oven at 200°C for 20-25 minutes. This recipe is slightly modified but not originally mine. The credit for the idea goes to user “Veganguerilla”.