Vegan sausage crumbles, vegetable broth, fire roasted tomatoes, italian seasonings. Topped with vegan cashew and tofu ricotta cheese. Served warm with lasagna noodles and fresh parsley.
Heat olive oil on medium heat in a large pot. Add onion and garlic, sauté until soft and fragrant. Add tomato paste and Italian seasonings. Stir until combined and covering the onions, heat for about one minute.
Add fire roasted tomatoes and vegetable broth. Stir to combine, bring to a simmer and heat for about 20-30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, according to package direction. Drain noodles and rinse with cold water. Coat noodles with olive oil to prevent sticking. Set aside until ready to serve.
Use the quick-soak method to soak your cashews. Drain and add to a food processor or high-speed blender.
Use a tofu press to press the tofu. Once drained, add half the block to the food processor.
Add nutritional yeast, garlic, lemon juice, basil leaves, parsley, salt, and almond milk to the food processor. Process on high until smooth and creamy. Add more plant milk, a tablespoon at a time, if it's too thick or to your desired consistency.