Presto! Lasagna
This recipe works especially well if you are cooking for picky eaters, because you can customize small pans of lasagna to order! If you have kids, you can just put out the dry noodles, cashew cream (which you spin up in the blender), red sauce, and extras in front of your kids and let them make their own creations. Don’t worry if the kids have said they don’t like cashews—they will never know they are in there if you don’t tell them.
Servings Prep Time
8servings 20minutes
Passive Time
40minutes
Servings Prep Time
8servings 20minutes
Passive Time
40minutes
Ingredients
Instructions
  1. Preheat oven to 350 °C.
  2. Blend the cashews, tofu, garlic, lemon, salt and pepper until smooth. This is your “cashew ricotta.”
  3. Put a small amount of sauce in the bottom of each of three small baking pans (or one 9 by 13 inch pan).
  4. Layer some noodles over the sauce.
  5. Dab on some of the cashew ricotta.
  6. Add a layer of “extras” if you choose (spinach, mushrooms)
  7. Spoon some sauce into the layer.
  8. Cover with noodles.
  9. Repeat layering the cashew ricotta, extras, sauce, and noodles.
  10. Cover the top layer of noodles with a generous amount of sauce.
  11. Cover and bake for 35 minutes.