Plant Based Lasagne With Home Made Mozzarella CheeZe By @ker

plant based lasagne with home made mozzarella cheeze by ker display image debaf

Plant based Lasagne with home made mozzarella cheeZe by @kerrireeveeats .
Fry the onion for a few mins until translucent, add the garlic. Add this to the marinara mixture, along with the canned lentils and mix well.
Preheat the oven to 350F (180C).
For the tofu ricotta, add the cashews to a blender and blend until smooth. Then add all the rest of the ricotta ingredients and blend well.
I like to boil the lasagne sheets for a few mins each before placing them on the dish.
To assemble the lasagne.
Split the marinara mixture into 3 equal parts.
Split the Tofu ricotta into 2 equal parts
Add 1 cup of the lentil/marinara mixture to the casserole dish in an even layer (mine is 9×13).
Add a layer of the lasagne noodles on top.
Then add half of the tofu ricotta mixture.
Top with half the spinach.
Add another cup of the lentil/marinara mixture.
Then another layer of lasagne noodles.
Top with the rest of the tofu ricotta mixture and the rest of the spinach.
Add the rest of the lasagne.
Then top with the rest of the lentil/marinara mixture
Cover with foil and bake for 1 hour. Before serving let cool for 15 minutes.
If using vegan mozzarella, add onto the top 15 minutes before taking out of the oven.
Tag a friend in the comments who’d love this! 💛
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