1 can artichoke hearts drained
one box no boil lasagna noodles
1 block extra firm tofu
2 tablespoons lemon juice
handful fresh basil (1 teaspoon dried)
1/2 cup nutritional yeast
fresh chopped veggies(I used broccoli but you could use spinach, chard, you can play here)
the above recipe of cashew cream
roasted asparagus (optional) they looked nice on top but are not critical
1 cup grated vegan cheese (again optional)
Mash the tofu, lemon juice, fresh chopped basil, 1/4 cup of the nutritional yeast and salt and pepper to taste until it resembles the texture of riccota.
In blender, blend artichoke hearts, cashew cream, other 1/4 cup of nutritional yeast and salt and pepper to taste for the sauce.
Sautee the broccoli, tomatoes, swiss chard with garlic and olive oil until al dente.
Put a layer of sauce on the bottom of the pan and lay 3 peices of lasagna noodles on top. then put a layer of ‘ricotta”, layer of veggies, 1/3 cup cheese if using, and another layer of sauce. Repeat this 1 more time and lay a last layer of noodles on top. Cover the whole thing with the rest of the sauce. I grated some garlic and herb almond cheese from Lizanetti. THis stuff is actually pretty good although I wouldn’t make a pizza out of it.
Bake covered, for about 40 minutes in a 375 oven. Let sit for 5-10 and then enjoy. Definately play with this recipe and let me know how it comes out!