Ingredients

Spinach Tofu Ricotta

• 1 cup raw cashews
• 1 tsp light miso (white, yellow, or chickpea)
• 1 tsp salt
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 1 cup frozen spinach
• 14-16 oz firm tofu
• ¼ cup basil leaves (packed)

Savory Cashew Cream

• 2 cups raw cashews (soaked in water)
• 1 tsp light miso (white, yellow, or chickpea)
• 1 tsp salt
• 1 tbsp nutritional yeast
• 1 tbsp apple cider vinegar
• 1 cup water

Instructions

1. Make the pressure cooker marinara from the recipe below.
2. Soak 2 cups of raw cashews in hot water for an hour and drain
3. Blend with the rest of the cashew cream ingredients in a high speed blender and set aside (or store in a jar in the fridge).
4. Wash and dry the blender and pulse the dry ingredients for the spinach tofu ricotta (cashews, salt, miso, garlic, nutritional yeast).
5. Add the basil, spinach and tofu and blend thoroughly to combine (you may need to mix up the mixture with a smooth to get an even consistency).
6. Preheat the over to 350 F.
7. Thin the savory cashew cream to a pourable consistency with water.
8. Spread one cup of marinara sauce in the bottom of a 13x9 casserole dish.
9. Layer 5 lasagna sheets over the sauce, overlapping as needed to fit.
10. Spread 1 cup of spinach ricotta over the noodles.
11. Pour 1 cup of marinara sauce over the ricotta.
12. Pour 3/4 cup of savory cashew cream over the marinara sauce.
13. Add another layer of noodles, ricotta, marinara and cashew cream (save ½ cup of cashew cream).
14. Add one more layer of noodles, then cover with one cup of marinara.