Using vegan parmesan, ricotta, and mozzarella, NYC Vegan: Iconic Recipes for a Taste of the Big Apple shows us how to get this gooey, cheesy deliciousness right in our very own kitchen.
What you need:
1 tablespoon salt
12 lasagna noodles
1 tablespoon extra virgin olive oil
1 medium onion, cut into ¼-inch pieces
1 clove garlic, minced
1 pound fresh spinach, rinsed
3 cups marinara sauce
3½ cups non-dairy ricotta
½ cup shredded non-dairy mozzarella cheese
¼ cup non-dairy parmesan
What you do:
1. Lightly oil baking sheet and set aside. Into a large pot of boiling water, add salt and lasagna noodles and cook for 6 minutes. Drain noodles and arrange individually on baking sheet.
2. In a large skillet, warm oil. Add onion and sauté for 5 minutes, then add garlic and cook for 30 seconds. Add spinach in batches until wilted. Drain and set aside.
3. Preheat oven to 400 degrees. In a lightly oiled baking dish, spread ¾ cup tomato sauce, then add 3 lasagna noodles. Spread ⅓ ricotta over noodles and add ⅓ of spinach mixture. Sprinkle 2 tablespoons mozzarella over mixture, then add 1 tablespoon of parmesan. Repeat two more times. Top last layer of noodles with remaining sauce, mozzarella, and parmesan.
4. Cover pan with aluminum foil and bake for 35 minutes. Remove foil and cook 10 more minutes. Serve warm.
Photo courtesy of Jackie Sobon
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