Ingredients:

  • 1 lb Beyond Meat or Impossible Ground
  • 8 oz Cremini mushrooms, finely minced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 30 oz tomato sauce or crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 14 oz extra-firm tofu, drained and pressed
  • 1 cup raw cashews, soaked in boiling water for 15 minutes
  • 0.5 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 0.5 cup fresh basil, chopped
  • 9 oz no-boil or oven-ready lasagna noodles
  • 2 cups shredded vegan mozzarella
  • 0.5 cup vegan parmesan
  • 0.5 tsp fine sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. In a large skillet or Dutch oven over medium-high heat, brown the Beyond Meat and minced mushrooms. Continue cooking until all moisture has evaporated and the mixture becomes mahogany-colored and crispy.
  2. Stir in the tomato paste and minced garlic, cooking for 2 minutes to caramelize the sugars. Add the tomato sauce, balsamic vinegar, oregano, and smoked paprika. Simmer for 15-20 minutes until the sauce is thick and concentrated.
  3. Prepare the ricotta by adding the drained tofu, soaked cashews (drained), nutritional yeast, lemon juice, and garlic powder to a food processor. Pulse until it reaches a creamy but slightly textured ricotta-like consistency. Fold in the fresh basil.
  4. Preheat your oven to 375°F (190°C). In a 9x13 inch deep-dish pan, spread a thin layer of the Bolognese sauce on the bottom.
  5. Layer noodles, followed by a generous spread of the cashew-tofu ricotta, and then the mahogany sauce. Repeat the layers until ingredients are used, finishing with a final layer of sauce.
  6. Top with shredded vegan mozzarella and vegan parmesan. Cover tightly with aluminum foil.
  7. Bake covered for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is melted and the edges are bubbling and browned. Let stand for 15 minutes before slicing to ensure structural integrity.