Double Cheese Lasagna

vegnews.com

Andrea Nguyen

subheading: What you need:

12 lasagna noodles

4 quarts boiling water

subheading: For the marinara sauce:

2 tablespoons olive oil

1 cup diced onion

2 cups diced portabello mushrooms

1 teaspoon minced garlic

4 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon dried rosemary

1 teaspoon fennel seeds

1 28-ounce can chunky tomatoes

1 28-ounce can tomato purée

2 teaspoons salt

subheading: For the herbed macadamia ricotta:

1-½ cups macadamia nuts, soaked in water 4 hours or longer

½ cup water

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon minced garlic

¾ teaspoon salt

2 tablespoons minced fresh Italian parsley

1 cup chiffonaded fresh basil leaves

1 cup coarsely chopped green or black olives

subheading: For the cashew-cheese sauce:

1 cup raw cashews

½ cup water

2 tablespoons fresh lemon juice

1 teaspoon salt

½ teaspoon rice vinegar

subheading: For garnish (optional):

2 tablespoons coarsely chopped pine nuts

¼ cup minced fresh Italian parsley

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