Ingredients
Lasagna Noodles
- 9 lasagna noodles (about 8 ounces or half of a one pound box)
- Dash olive oil
For the Filling
- 1 ½ cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- ½ cup unflavored and unsweetened non-dairy milk
- 1 garlic clove
- 2 tablespoons lemon juice
- 1 teaspoon salt, or to taste
- 7 ounces firm tofu, drained and broken into 4 to 5 chunks
- 10 ounces frozen spinach, thawed and squeezed to remove excess water
- Black pepper, to taste
For the Sauce
- 2 tablespoons vegan butter
- 1 medium onion, diced
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 (15 ounce or 425 g) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon ground nutmeg
For Serving
- Finely chopped fresh sage, for serving (optional)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions until al dente. Drain into a colander, then lightly rub each noodle with a bit of olive oil and arrange them flat on a baking sheet to prevent sticking.
- Prepare the Spinach Ricotta: While the noodles cook, place soaked cashews, non-dairy milk, garlic, lemon juice, and salt into a food processor and blend until relatively smooth. Add tofu and spinach, then pulse until well combined but still slightly chunky. Season with additional salt and black pepper to taste.
- Make the Pumpkin Sauce: Melt vegan butter in a medium skillet over medium heat. Add diced onion and sweat for about 5 minutes until softened and lightly browned. Stir in coconut milk, pumpkin puree, salt, and nutmeg. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Assemble the Lasagna: Preheat the oven to 400°F (204°C). In a 9 x 13 inch baking pan, ladle about a third of the pumpkin sauce on the bottom. Layer three noodles over the sauce, spread half of the spinach ricotta, then add another three noodles, followed by another third of the sauce, the remaining ricotta, the last three noodles, and finish with the remaining sauce.
- Bake the Lasagna: Cover the pan and bake for 30 minutes. Remove the cover and bake for an additional 10 minutes until the sauce bubbles and edges darken slightly.
- Rest and Serve: Remove the lasagna from the oven and let it sit for 10 minutes to set. Cut into squares and serve, optionally garnished with fresh chopped sage.
Notes
- You can add 2 to 3 cups of shredded vegan mozzarella-style cheese, sprinkling a little over each noodle layer for extra cheesiness.
- Soaking cashews for 4 to 8 hours ensures a smoother ricotta texture.
- Be sure to squeeze excess water from spinach to prevent watery filling.
- Adjust salt and pepper to taste throughout preparation for balanced flavor.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Entree
- Method: Baking
- Cuisine: American, Italian
- Diet: Vegan
