This Vegan Lasagna Bowl recipe is basically a lasagna... in a bowl! Who would have thunk that? Ha! It's everything that you love about lasagna - the meaty sauce, the ricotta cheese, and the wavy noodles, without all the baking time.
- 8 oz lasagna noodles
- 1 cup cashews soaked - see notes
- 3.5 oz extra-firm tofu (usually 1/4 block)
- 1/4 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 1 tablespoon lemon juice
- 6 basil leaves
- 1/2 teaspoon dried parsley
- 3/4 teaspoon salt
- 4 cups marinara sauce
- 2 cups cauliflower florets
- 3/4 cup walnuts
- 3/4 teaspoon garlic powder
- 3/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
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Bring a large pot of salted water to a boil. Break up lasagna noodle sheets into smaller pieces and cook according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
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Preheat your oven to 400°F (200°C).
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Add cauliflower, walnuts, garlic powder, oregano, salt and pepper to a food processor. Pulse a few times until the mixture is crumbly. Pour onto a parchment paper lined baking sheet and bake for 20 minutes, stirring halfway through baking time.
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Heat marinara sauce in a sauce pan. Once ready, pour the cauliflower-walnut mixture into the sauce, stir to combine and heat up.
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Add soaked cashews (see notes for quick soak method), almond milk, nutritional yeast, lemon juice, tofu, garlic clove, basil leaves, parsley, and salt to a good processor and blend until smooth and creamy.
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In your bowl, layer a scoop of meaty sauce, cooked lasagna noodle pieces, and a scoop of vegan ricotta until you reach your desired amount. Serve warm. Garnish with fresh basil or vegan parmesan.
Soak cashews overnight? Ain't nobody got time for that! Try our quick soak method and have your cashews ready in less than 15 minutes.