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.
Vegan No-Bake Lasagna with Cashew-Basil Ricotta
Yield: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Can you say quick-yummy-fabulous? Then you can make this super easy Free Form Lasagna which isn't just fun to make, it's fun to EAT! In the time it takes you to boil noodles, you can have a delicious sauce and beautiful vegan basil ricotta whipped up and ready to pile on top of your lasagna noodles. No baking, no schmaking. Don't ask me what schmaking is, because you won't need to do it for this recipe. Nope! Not even once!
For the Noodles:
8-10 whole wheat lasagna noodles
1/2 teaspoon salt
1 tablespoon olive oil
For the Sauce:
1 tablespoon olive oil
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
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.