9 whole wheat pasta noodles, boiled and cooled
Large jar of organic pasta sauce (I used Prego Mushroom)
1 cup sliced mushrooms
1 cup sliced yellow squash
1 cup sliced zucchini
1-2 cups of baby spinach leaves.
1 cup raw cashews
1/2 block of extra firm tofu (8 oz or so)
1 tsp Apple Cider Vinegar
1 tsp agave nectar or honey
4T nutritional yeast
Preheat oven to 350*.
In food processor, pulse 1 cup of raw cashews until fine (about the consistency of bread crumbs) Pour into a bowl, and set aside.
Add tofu, vinegar, agave nectar, and nutritional yeast to the food processor and pulse until it is creamy and blended well. This will serve a a faux ricotta cheese.
In a glass casserole dish, pour 1/2 cup of sauce into bottom and spread thin. Lay 3 lasagna noodles across. Pour another 3/4 cup of sauce and spread over noodles. Arrange baby spinach layer across. Layer 3 more noodles across. Spread ricotta mixture across and spread another 1/2 cup of sauce across it. Top ricotta with sliced veggies (mushroom, squash, zucchini). Pour one cup of sauce across veggies. Top with last 3 lasagna noodles. Pour remaining sauce over the noodles, and sprinkle raw cashew crumbs.
Bake at 350* for 30-45 minutes (until sauce is bubbly) This was very easy and yummy! It could also be assembled and frozen for freezer cooking!
Raw Cashews: Before
Raw Cashews: After
Ricotta and sauce blend over noodles
Top with last 3 noodles, sauce, and cashew crumbs