454gpackage gluten free lasagna noodlesor your choice
you may also use ready to bake/no boil lasagna sheets to save time, but I prefer the taste and texture of traditional lasagna sheets
Cashew Ricotta Instructions
Drain the cashews and add them to a food processor along with all remaining ingredients. Process until smooth. This will take about 1-2 minutes, scraping down the sides every 30 seconds or so. Transfer your ricotta into a small bowl and refrigerate until needed. It will thicken up a little more in the fridge.
Mozzarella Cheese Instructions
Drain your cashews and add all the mozzarella ingredients to a high powered blender. (I use a Vitamix) Blend until thickened, approx. 4-5 minutes.
Fill a large bowl with ice cold water and 1 tbsp of salt and stir until dissolved.
Then using an ice cream scoop or large spoon, scoop the mixture into small mozzarella balls, using your hands to form balls. Then place the mozzarella balls into the salted water and let them cool for about 1-2 minutes before removing from the water. Refrigerate until ready to use.
When ready to use your mozzarella, slice each ball into thin slices to layer with your lasagna. (If you have leftover mozzarella, store in your refrigerator in salted water in a sealed container.)
Parmesan Cheese Instructions
Add all the ingredients to a food processor and process until a fine meal is achieved. Set aside.
Bolognese Sauce Instructions
Add the cooking oil and veggie grounds to a large pot and sauté for 1-2 minutes.
Then add all remaining ingredients, bring to a boil, and then lower heat and let simmer for about 20 minutes.
Lasagna Noodles Instructions
Bring a large pot of salted water to a boil and fill a large bowl with cold water. Place the bowl of cold water on your counter as close as possible to your boiling pot of water.
Add about half a package of lasagna sheets to your boiling pot of water. Do not overcrowd the pot. Cook for 2-3 minutes until softened, or according to package directions. Using tongs, carefully transfer your softened lasagna sheets into your water bath.
Repeat with remaining sheets.
Assembly & Bake Instructions
Preheat your oven to 400 degrees F.
I used a glass tray that measures 11"x15" and assembled my lasagna in the following order:
Scoop a thin layer of sauce onto your glass baking dish. Then add a layer of lasagna sheets over top in a single layer. Add more sauce over the lasagna sheets and spread using a silicone brush.
Now add half of the ricotta cheese mixture on top of the sauce, using a fork or silicone brush to help spread it evenly across. Then top your ricotta with slices of the mozzarella, one third worth. Then sprinkle with the parmesan cheese.
Now add your second layer of lasagna sheets, followed by another thin layer of sauce. Then spread the remaining ricotta cheese on top. Followed by another third of the mozzarella slices, and more sprinkled parmesan cheese on top.
Finally, add your third layer of noodles. Scoop more sauce over your noodles, making sure to get it in all the corners to prevent sticking while baking. Then add the remaining third of the mozzarella slices and sprinkle more of parmesan cheese on top. (You should have leftover parmesan cheese for serving with each slice later.)
Cover your tray with parchment paper and then aluminum foil and bake in your preheated oven for 45 minutes, removing the paper for the last 5-10 minutes so the top layer of mozzarella will melt further and brown slightly.
Remove from the oven and let stand for 10 minutes before slicing and serving. Garnish each slice of lasagna with more parmesan cheese or hot peppers if desired.
Prepare ALL other components, saving the lasagna sheets for LAST. Do not cook your lasagna sheets until you're ready to assemble. You don't want them to stick together or get too soggy and break.Mozzarella recipe inspired by Gourmandelle's Vegan Mozzarella