Lasagna

Made this for dinner last night. Got a 'thumbs up' from the ENTIRE family..... so, had to share....


- Marinara sauce of your choice (jarred, fresh - whatever) - about 4 cups
- Cashew ricotta (recipe posted on blog)
- 1 lb lasagna noodles 
- soy mozzarella cheese - about 2 c shredded
- parm replacement of your choice (there are dairy free varieties, some folks use nutritional yeast.... I used 1/4 c almond slivers, 1 T toasted sesame seeds, 1/4 tsp salt and 1/4 tsp lemon zest - processed together... pretty yum...)
- 2 c frozen spinach - defrosted and pressed to removed excess liquid (a tofu press is amazing for the job!!)


Preheat oven to 375'


1. Pour about 1/2 c of marinara into the bottom of a 9x13 lasagna pan.


2. Cover with 5-6 noodles.


3. Layer 1/2 of the cashew ricotta, 1 c of spinach, a layer of shredded soy cheese - and a thin layer of your fav parm replacement.


4. Cover with about 1/3 of the remaining sauce.


5. Repeat steps 2-4.


6. Top with remaining noodles. Cover with remaining sauce. Sprinkle remaining mozzarella cheese and a layer of parm replacement. 


7. Cover TIGHTLY with foil. Bake for 30 minutes. Uncover and bake another 15 minutes. Allow to cool about 15 minutes before serving.