vegan pumpkin tofu ricotta spinach lasagna

noodles no bake lasagna

PUMPKIN RICOTTA:

1 15 oz can pumpkin

1/2 lb tofu firm drained 

1/2 cup cashew 

1/2 cup  water 

1/4 cup nutritional yeast  

1 tsp salt kosher

2 TB lemon juice 

3 cloves garlic minced

1/2 tsp dried sage 

1/2 tsp dried basil 

1/8 tsp nutmeg

FOR THE GREENS: 

5-6 cups chopped greens - spinach, kale, etc

3 cloves garlic minced 

1/2 onion diced 

salt 

olive oil for sautéing 

MARINARA SAUCE:

1 12 oz can tomatoes

1 onion diced

3-5 cloves garlic chopped 

1 cup red wine 

2 tsp salt

1 tsp sugar

ASSEMBLE:

in a baking pan, place marinara sauce in the bottom on the pan then a layer of noodles. 

next layer is the pumpkin ricotta, then the greens layer, noodles, back to pumpkin ricotta. end with noodles then marinara sauce on the top. 

BAKE: 375ºF for around 45 minutes (35 minutes covered 15-20 minutes uncovered)