Vegan Lasagna with Tofu Ricotta

Preheat the oven to 400ºF. To prepare the vegan ricotta, combine the tofu, lemon juice, salt, oregano, and basil in a food processor. Process until smooth, and set aside. 2. To prepare the Cashew Parmesan Sauce, add the cashews, water, white miso, lemon juice, and salt to a high-speed blender. Blend until smooth, then add 2 to 3 more tablespoons of water as needed to help it blend. Set aside. 3. Drain and rinse the canned lentils, then add them to a large bowl. Stir in 1 ½ cups of marinara sauce and salt, then set aside. 4. To assemble the lasagna, spread 1 cup of marinara sauce on the bottom of a 9 x 13-inch pan. Add a layer of lasagna noodles, without much overlap, then top them with half of the lentil mixture and half of the ricotta mixture. Spread it out evenly with the back of a spoon. 5. Drizzle 1/3 of the cheese sauce over the ricotta layer, then repeat the layers, starting with another layer of lasagna noodles, followed by the rest of the lentil mixture and ricotta. Drizzle another 1/3 of the cheese sauce over the top. 6. Add a final layer of lasagna noodles and top with 1 ½ cups of marinara sauce, making sure the noodles are fully covered. Drizzle the remaining cheese sauce over the top, then cover the pan tightly and bake at 400ºF for 45 minutes. Remove the cover for the last 5 minutes of baking, so the top will dry slightly. 7. Let the lasagna rest for 10 to 15 minutes, then slice and serve warm. Leftover lasagna will keep well in the fridge for up to 5 days. (I think it tastes even better the next day!) 8. prep25 mins 9. cook45 mins 10. total1 hr 10 mins