2 Tbsp of olive oil
1 package of tempeh, crumbled
2 Tbsp soy sauce
1/2 tsp red pepper flakes
2 25-oz cans of plant-based marinara sauce
2 cups of cashews (soaked in boiling water
for 10 minutes)
3 Tbsp of fresh lemon juice
4 Tbsp of nutritional yeast
1 tsp of garlic powder
1/2 tsp of sea salt
1/2 cup of water
1 10-oz box of oven-ready lasagna noodles
Vegan parmesan or nutritional yeast
Fresh basil, optional
Preheat the oven to 350 degrees F.
Prep your tempeh filling. Heat a large pot over medium heat. Once hot, add oil and tempeh cook for 2 minutes. Add in soy sauce and red pepper flakes and continue sautéing for another 3 to 5 minutes.
Now add your marinara sauce and stir to combine. Cook on low for about 5 minutes let the flavours combine - taste and adjust flavours as needed. Set aside and turn off the heat.
Make your vegan cheese. Add cashews to a blender along with lemon juice, nutritional yeast, garlic powder, and sea salt and blend.
Add water and continue mixing - this will take some time. Add more water if needed, until a thick, cream cheese-like texture forms.
Begin assembly by adding a layer of marinara sauce to your 9 x 13 inch baking dish. Spread evenly, then add a layer of pasta noodles, finally top with 1/3 of your cheese mixture. Repeat this step two more times.
Top with remaining sauce then vegan parmesan or nutritional yeast.
Transfer to the middle rack in the oven and bake for 40-45 minutes uncovered, or until the sauce is bubbly and the edges are browned.
Remove the lasagna from the oven and let it cool for a few minutes before serving. Add additional nutritional yeast and/or fresh herbs for garnish.