The Best Vegan Lasagna

16 lasagna noodles (cooked. Or 24 no-boil lasagna noodles)

subheading: Ingredients for marinara sauce:

1 tablespoon extra virgin olive oil

7 cloves garlic (crushed and minced)

1 large onion

28 oz vegan meatless meat (I used a combination of Beyond Sausage and Impossible Beef this time. I've used other brands, like Gimme Lean and Field Roast in the past with good results)

6 oz tomato paste

28 oz whole plum tomatoes (San Marzano tomatoes are best for this)

2 teaspoons dried oregano

1 tablespoon fresh basil (optional)

1 teaspoon red pepper flakes

3 cups water (or vegetable stock)

Salt and ground black pepper to taste

subheading: Ingredients for cashew ricotta:

1 ½ cups raw cashews (soaked 30 minutes, then drained)

2 tablespoons nutritional yeast (optional)

1 teaspoon garlic powder

1 teaspoon oregano

¼ cup fresh parsley (chopped)

Salt and ground black pepper to taste

1 cup water

subheading: Additional ingredients:

16 oz vegan mozzarella shreds

1 cup vegan parmesan cheese

2 tablespoon parsley (chopped, for garnish. Optional)

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Directions at holycowvegan.net

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