Vegan Double-Cheese Lasagna With Herbed Macadamia Ricotta

1. In a 9 x 12-inch baking dish, place noodles and cover with boiling water. Let sit about 15 to 25 minutes until al dente. Drain and set aside.
2. For the marinara sauce, in a large saucepan over medium heat, heat olive oil and add onion. Sauté 10 minutes, stirring frequently, until onions are translucent. Add mushrooms and cook 5 minutes. Stir in garlic, oregano, basil, rosemary, and fennel, and reduce heat to low. Add tomatoes and purée, and cover loosely, simmering for 30 minutes. Add salt and cook another 15 minutes. Preheat oven to 350 degrees.
3. For the herbed macadamia ricotta, in a food processor, purée macadamia nuts, water, lemon juice, olive oil, garlic, and salt for 1 minute. Scrape down sides and purée another minute until light and fluffy. Transfer to a bowl and fold in parsley, basil, and olives.
4. For the cashew-cheese sauce, into a blender, grind cashews into a fine powder. Add water, lemon juice, salt, and rice vinegar. Process until completely smooth.
5. Lightly cover bottom of 9 x 12-inch baking dish with marinara to prevent noodles from sticking to dish. Arrange a layer of noodles and top with a quarter of the remaining marinara. Spread a third of the ricotta over noodles and then a third of the cheese sauce. Repeat layers with remaining ingredients, sprinkle with pine nuts, and cover with foil. Place baking dish on a sheet pan to catch any drips in oven and bake 30 minutes. Remove foil and bake an additional 20 minutes until sauce bubbles. Cool 15 minutes, garnish with fresh parsley, and serve hot.

Chef’s Tip

As with most Italian dishes, this luscious lasagna tastes even better after the flavors are able to marinate overnight. Double the recipe and freeze one for a quick and convenient dinner that’s ready to eat.