Lasagna Al Forno


Our plant-based version of this baked pasta classic is luxurious.

1 package Lasagna noodles
1 recipe Cashew Cream Béchamel (about 2 cups)
3 cups Marinara Sauce or Spicy Marinara Sauce
1 recipe You’ll Be Buffaloed By This Vegan Mozzarella (thinly sliced)
1/2 cup of chopped parsley
1/4 nutritional yeast (optional)
The Noodles: Follow the package instructions for cooking the noodles. (If you are using gluten-free pasta cook it a minute or two less than the package instructs as it has a tendency to get mushy in the oven). After the noodles have cooked, drain and gently rinse them under cold water being careful not to tear the noodles. Lay the noodles on a flat surface. If you are going to stack the noodles and store them before using, make sure you brush them on both sides with a little olive oil as they will stick together.
Preheat oven to 375oF
Assembling the Lasagna:
Put a thick layer of marinara (about 1/4 cup) on the bottom of a 12′ x 8′ oblong non-reactive oblong baking dish.
Lay 2 to 3 of the lasagna noodles lengthwise in the dish (trimming them with kitchen shears to fit if necessary).
Repeat the layer of marinara, then spoon two to three tablespoons of béchamel. There’s no need to spread the sauce, it will distribute during baking.
Lay 4 or 5 slices of mozzarella. Again, don’t be too concerned with distribution, random is okay.
Sprinkle a little parsley and nutritional yeast.
Repeat this process: noodles, marinara, béchamel, mozzarella, nutritional yeast and parsley.
Put the baking dish on a sheet pan. Lay a piece of parchment paper on top of the lasagna and then a layer of foil. Don’t press too hard, loose is okay. Bake in the center of a hot oven for 35 minutes. Remove the paper and bake an additional 15 minutes. Remove from oven and let set on top of stove for at least 10 minutes before slicing.
Heat the remaining marinara and béchamel in separate sauce pans.
Spoon a little of both on the bottom of the plate.
Cut the lasagna in 4×4 squares and place on top of sauce
Spoon a dollop of marinara and then a dollop of béchamel.
Sprinkle with a little parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *