The very best three cheese vegan lasagna!
Three Cheese Vegan Lasagna!
Three cheers for three cheese: Tofu Ricotta + Homemade Vegan Cheese + Almond Parmesan!
Feel free to make the components ahead of time, or prepare the lasagna and refrigerate until ready to bake.
The very best three cheese vegan lasagna!
Three Cheese Vegan Lasagna!
Three cheers for three cheese: Tofu Ricotta + Homemade Vegan Cheese + Almond Parmesan!
Feel free to make the components ahead of time, or prepare the lasagna and refrigerate until ready to bake.
Servings
12pieces
Cook Time
1hour
Servings
12pieces
Cook Time
1hour
Ingredients
Tofu Ricotta
Vegan Parmesan
Other Ingredients
Instructions
Prepare the Tofu Ricotta
  1. Put the water, cashews, garlic, and salt into the jar of a blender and process until mostly smooth. Try not to over process the mixture, as small particles of cashew add to the texture of the cheese. Add the basil and pulse slowly to mince the herb.
  2. I like to do this next step in a food processor, but you can also use an immersion blender, or mash by hand, although it will take a lot more effort by hand. Put the tofu into the jar of a food processor and blend until crumbled. Add the cashew cream and pulse until a ricotta-like texture is formed. Again, be careful not to over process as the cheese should have some texture.
  3. Transfer the ricotta to a medium bowl and add the nutritional yeast and oregano. Stir well to combine, and season to taste with black pepper and more salt, if desired. Set aside.
Prepare the Vegan Parmesan
  1. Put the almond flour, nutritional yeast, and miso into a small bowl. Using a spoon or fork, mix until well combined. It should clump together easily when pinched. Set aside.
Prepare the other Ingredients
  1. Preheat the oven to 350 F.
  2. Cook the lasagna noodles according to the package directions, but reduce the cooking time by half. Carefully drain and lay the noodles out on a clean tea towel.
  3. Thinly slice 2/3 of the homemade cheese and grate the remainder.
Assemble and bake the Lasagna
  1. Layer 1:
    Spoon just enough marinara into the bottom of a 15″X10″ lasagna pan to lightly cover.
    Top with four slightly overlapping lasagna noodles.
    Top with half the tofu ricotta, spread evenly across the pan.
    Top with 1/3 of the sliced cheese, spaced evenly across the pan.
  2. Layer 2:
    Cover the top of the lasagna with a generous layer of tomato sauce and repeat layer 1:
    Top with four slightly overlapping lasagna noodles.
    Top with the remaining tofu ricotta.
    Top with the remaining sliced cheese.
  3. Layer 3:
    Cover the top of the lasagna with another generous layer of tomato sauce.
    Top with the remaining four lasagna noodles.
    Combine the remaining shredded cheese with the almond Parmesan and sprinkle liberally over the top of the lasagna.
  4. Cover the lasagna tightly with foil and bake for 50 minutes. Remove the foil and bake for 10 minutes more, or until the lasagna is lightly brown around the edges and bubbling. Allow to rest for 10 minutes before serving.
Recipe Notes

To save time, cook the lasagna noodles while you’re preparing the Tofu Ricotta and Almond Parmesan!