Vegan Florentine Lasagna
By: Tammi Korbmaker
Published: Sunday, July 22, 2012 - 11:36am

Ingredients




Vegan Lasagna Florentine
1-1lb pkg wavy lasagne noodles (the kind you have to boil)
Spinach and tofu 'ricotta' mixture:
1 box frozen spinach
12 oz tofu
3 tblsp nutritional yeast
Salt and pepper to taste
Vegan 'Bolognese' Sauce:
2 tblsp olive oil
1 medium onion, diced
1 tsp dried oregano
1 tsp dried thyme
1/4 cup olive oil
1 pkg Boca crumbles, thawed
2 tsp fennel seed, crushed
1/2 cup red wine
3 cloves garlic, minced
52-56 oz vegan marinara sauce (I like Pomi)
2 tblsp sugar, or to taste
Cashew Cheez Sauce
2 medium yukon gold potatoes, peeled and diced
1 medium carrot, diced
2/3 cup chopped onion
2-1/2 cups water
2/3 cup raw cashews
2/3 cup organic canola (or other neutral flavored oil)
cayenne, to taste
1/2 tsp dry mustard
2 large cloves garlic
2 tsp sea salt
2 tblsp fresh lemon juice
Assembly:
Bring a large pot of salted water to a boil.  Add a splash of oil, then add noodles.  Cook 'til al dente (firm, but cooked thru), stirring often.  Drain and run cold water over to cool; allow to drain.
Cover the bottom of a 9x13 pan with bolognese;  add a layer of noodles.
Dollop with spinach mixture, and then bolognese, then cover with another layer of noodles.
Cover this layer with the cashew cheez sauce , then add another layer of noodles.  Repeat the spinach/bolognese layer, then top with another layer of noodles.  Top with a final layer of noodles, a thick layer of cheese sauce and a drizzle of olive oil.
Cover with foil, and bake at 350 for about 30 minutes;  remove foil, and bake another 10 minutes, until hot and bubbly.

Preparation

1 Spinach-Tofu mixture:  Combine all ingredients in a food processor and pulse until well blended and creamy (can be prepared a day in advance) 2 Vegan Bolognese Sauce:  Heat olive oil in a nonstick skillet until hot, but not smoking.  Add onion and saute until translucent, then add oregano, thyme salt and peper; add an additional 2 tblsp olive oil, and add Boca crumbles and saute.  Add fennel seed, red wine, and garlic.  Let simmer until wine is absorbed.  add marinara, and sugar to taste.  Test for seasoning and add salt/pepper as needed.  Can be prepared up to 2 days in advance and refrigerated, or frozen for future use. 3 Cashew 'Cheez' Sauce:  Place 2-1/2 c water in a saucepan;  add potatoes, carrot and onion, and simmer until tender about 10 minutes.  turn off heat, and add remaining ingredients.  Let sit for 5 minutes, and with an immersion blender, blend until silky smooth (if you don't have an immersion blender, you can puree in batches in a regular blender or food processor);  can be made a day ahead and refrigerated. 4 Assembly: 5 Bring a large pot of salted water to a boil.  Add a splash of oil, then add noodles.  Cook 'til al dente (firm, but cooked thru), stirring often.  Drain and run cold water over to cool; allow to drain. 6 Cover the bottom of a 9x13 pan with bolognese;  add a layer of noodles.  Dollop with spinach mixture, and then bolognese, then cover with another layer of noodles. 7 Cover this layer with the cashew cheez sauce , then add another layer of noodles.  Repeat the spinach/bolognese layer, then top with another layer of noodles.  Top with a final layer of noodles, a thick layer of cheese sauce and a drizzle of olive oil. 8 Cover with foil, and bake at 350 for about 30 minutes;  remove foil, and bake another 10 minutes, until hot and bubbly.

About

Vegan lasagna to fool even the staunchest carnivore....