Vegetable Lasagna With Vegan Ricotta

• 1 large ripe tomato, sliced into thin rounds
• 2 cups marinara sauce (or homemade recipe)
• 16 oz. extra firm tofu, sliced into thin strips
• 1 cup mushrooms, sliced thin, any variety
• 1/4- 1/2 cup non-dairy cheese
• 2 cups fresh kale
• 1 box no-boil lasagna noodles
• Zesty Garlic Marinade:
• 1 Tbsp garlic powder
• 3-4 Tbsp EVOO
• 1/2 cup red wine vinegar
• 2-3 Tbsp dried Italian herb seasoning blend
• 1 tsp black pepper
• Ricotta Nut Cheese:
• 2 cups of soaked raw cashews/pinch of salt, drained
• 2 tsp garlic powder
• 1 1/2 Tbsp EVOO
• 1/4 cup plain soy milk
• 3 Tbsp apple cider vinegar
• 1 Tbsp dried Italian herb blend
• 1 Tbsp agave or maple syrup
• 1/3 cup fresh chives
• 1 tsp black pepper
• salt to taste

1. 1. Gather your ingredients.
2. 2. Make your marinade by combining all ingredients in a large bowl.
3. 3. Prep your veggies. Slice you ingredients very thin so that the marinade absorbs quickly.
4. 4. Place your sliced ingredients (tofu, mushrooms, tomatoes, greens) into your marinade bowl. Toss gently. Add more EVOO/vinegar if needed to cover ingredients. Allow to marinate at least 20 minutes. Otherwise you can prep this part for overnight marination.
5. 5. Nut Cheese Ricotta: soak cashews for 4+ hours. Drain excess water from cashews. Combine all ingredients in food processor until smooth.
6. 6. Begin building your lasagna. See the step-by-step pics for the best "building" details. But basically, sauce, noodles, sauce, greens, tofu, sauce, noodles, sauce, mushrooms, noodles, ricotta, noodles, sauce, cheese, fresh tomatoes, chives, black pepper. And done! You can really build a lasagna however you'd like though. There are very few rules.
7. IMPORTANT TIP: Be sure to put a sauce layer on at least one side of each noodle layer - since you are using the no-boil noodles.
8. 7. Cover your lasagna and store in fridge until ready to bake that day. Or bake in a preheated 400 degree oven for 45-60 minutes. Note: if baking lasagna from a chilled fridge, your baking time will be longer since the temp will be colder.
9. Serve hot!

tomato, marinara sauce, extra firm, mushrooms, nondairy cheese, fresh kale, noodles, garlic marinade, garlic, evoo, red wine vinegar, italian herb seasoning blend, black pepper, ricotta nut cheese, cashews, garlic, evoo, soy milk, apple cider vinegar, maple syrup, fresh chives, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/vegetable-lasagna-with-vegan-ricotta-50087416 (may not work)