No-Bake Lasagna w/ Sexy Vegan Ricotta

Hey you.

Have you told yourself have daggummed clever you are today?

Well, you are.

And you’re doing amazing things. Really.

And those things matter. All of them. Somehow. Somewhere. They all do.

And you deserve lasagna. That was not a shameless plug for lasagna. It was a real-live, this-recipe-is-better-than-a-chocolate-bar comment and you should take heed.

Because you deserve it.

You also deserve a foot rub.

But this ain’t a foot rub blog, so don’t go getting any ideas.

Here’s how this recipe begins.

A big ol’ lasagna noodle. Homemade ricotta. Super perfect tomato sauce.

It’s almost as cute as you.

But, man. You are cute.

It’s almost as divine as you.

But, ohhh darlin. You are di-v-iiiine.

The only thing it’s not?

Finicky. Difficult. or Diva Snooty.

Heyyyy! Just like you.

Gosh I love you.

If only this was a foot rub blog. You’d be getting one of those instead of one of these.

But gosh. These is cute, divine, and sooo delish.

Print

Vegan No-Bake Lasagna with Cashew-Basil Ricotta

Ingredients:

For the Noodles:
8-10 whole wheat lasagna noodles
1/2 teaspoon salt
1 tablespoon olive oil

For the Sauce:
1 tablespoon olive oil
1/2 onion
4 cloves garlic, chopped
1 (28 ounce) can Muir Glen Fireroasted Crushed Tomatoes
3 tablespoons agave (or brown rice syrup, or sugar)
1-2 teaspoons salt

For the Vegan Cashew-Basil Ricotta:
1/2 cup raw cashews
2 tablespoons olive oil
1 clove garlic
1/2 block soft tofu
2 tablespoons soy milk
1/2 cup fresh basil
salt

Directions:

Heat a large pot of water to boiling. Add the noodles. Toss in salt and drizzle olive oil into the boiling water before adding the noodles. Cook 12-15 minutes, or until al dente.

While the noodles are cooking, heat the olive oil over medium heat in a large, nonstick saucepan. Add the onions and garlic and cook for 1-2 minutes, until softened. Add the crushed tomatoes,agave, and enough salt to give the sauce a good flavor. Allow sauce to simmer on medium-low heat while you prepare the ricotta

In a food processor or industrial blender, combine the cashews, oil, and garlic. Pulse until finely chopped. Add the tofu, and a pinch of salt. Pulse until finely chopped and resembling the texture of ricotta, add soymilk as needed to thin the mixture out. Add the basil and pulse just until chopped into the mixture.

21 Responses to “No-Bake Lasagna w/ Sexy Vegan Ricotta”

  1. Looking Awesome can’t wait to eat this more !!

  2. Cheryl Stoy says:

    I have a question more than a comment I guess. There is something about Vegan and Vegetarian promotion I don’t get. Is it nesscary to use words like “sexy” in the header to get people to read a post of vegetarian/vegan articles/recipes? I see a lot of that around the web and I wonder why? I don’t really see ricotta as being sexy but then I am kinda laid back…

    • Brooke says:

      Finally! I’m on top of a trend!

      I have no idea why everyone else is using the term “sexy,” but for me, it’s a great reminder that what is usually a decadent treat (cheese) is actually bikini-body supportive when it’s made the vegan way. Sexxxxxay!

  3. Katrina says:

    This sounds awesome! Love that sauce!

  4. Jen says:

    I just want to tell you that I get so excited when I see a new post show up in my reader from you! I became a vegan last August (was a vegetarian) and I already followed your blog and then when you switched to an all plant diet I couldn’t believe my fortune! Woo hoo!! EVERYTHING you have posted (and I’m pretty sure I’ve made everything) has been delicious and easy and mostly eaten by everyone in my family (I have a three year old and a six year old so a little finickiness every once in awhile). I can’t wait to try this lasagna…Thanks for all you do!! I appreciate it!

  5. Morgan says:

    This looks really delicious. Did you happen to have leftovers? I’m wondering how it reheated? Thanks!

    • Brooke says:

      I didn’t have leftovers, but if you store each of the items (sauce, noodles drizzled with a bit of olive oil, and ricotta) separately, I don’t know why it wouldn’t all reheat to perfection!

  6. Carrie says:

    I going to make this tonight! Muir Glen Fire Roasted tomats were on sale this weekend so I stocked up – Yippee!

  7. Michele Brown says:

    I agree – every single one of your vegan recipes has been sooo delicious! This one looks absolutely divine and I can’t wait to try it! Your expressive and creative writing just makes me happy when I read your posts – thanks for the uplift in my day!

  8. Jen says:

    Back again to comment because I made this for dinner and it is FANTASTIC.
    The kids (6 and 3) ate it up without questioning anything.
    Wooo hooo!
    Thanks so much!

  9. Kim Corbin says:

    I am wondering if it is a coincidence that you called your ricotta “Sexy Vegan” ricotta? Or did you get the recipe from THE SEXY VEGAN COOKBOOK by Brian Patton!? Would love to send you a review copy for your blog if you’d be interested. (I am his publicist!)

  10. Jen says:

    I had leftovers, stored it all separately and reheated tonight…just as delicious as when I first made it!

  11. Great vegan recipe. This is a winner. Thanks

  12. Karen says:

    This looks so yummy, can’t wait to try it.

  13. Stormy says:

    My cashew cream always has a funky flavor to it. I notice that your recipe doesn’t have any lemon juice in it. I think that’s what makes mine taste strange. This looks yummy…Thanks for Sharing Stormy

  14. Sarah says:

    Just finished cleaning up from making this yummy dish tonight. It was not only delicious but it was so easy and quick! I didn’t have a couple ingredients but this is a recipe that you can substitute so easily. Love your stuff!

    Sarah

  15. Rhonna says:

    I have made the components of this recipe so many times, I can’t tell you how much easier it has made being a new vegan. Thank you so much.

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