Handy Chef
A decadent Italian dinner, courtesy of Good Food Gratitude by Hollan Hawaii, comes together in no time thanks to a creamy cashew sauce, ricotta-like crumbled tofu, and a secret ingredient: uncooked noodles.
What you need:
For the cashew cream:
2 cups cashews
2 cups water
3 tablespoons tamari
For the lasagna:
2 (16-ounce) packages firm tofu, crumbled
2 teaspoons salt
2 (25-ounce) jars tomato sauce
1 (10-ounce) package uncooked gluten-free lasagna noodles
½ medium onion, chopped
1 (16-ounce) package fresh spinach
What you do:
- Preheat oven to 375 degrees. For the cashew cream, into a high-powered blender, add cashews, water, and tamari, and blend until smooth. Set aside.
- For the lasagna, into a medium bowl, add crumbled tofu, salt, and cashew cream mixture, and combine well.
- Into a 9 x 13-inch glass baking dish, spread ½ cup tomato sauce, then top with a layer of noodles, another ½ cup tomato sauce, half of the chopped onion, 1 cup tofu crumbles, 1½ cups spinach, and another layer of noodles. Repeat one more time—1/2 cup tomato sauce, onion, tofu, spinach, and noodles—and top with remaining tomato sauce, spreading evenly over noodles to ensure cooking.
- Cover with foil and bake 40 minutes. Remove from the oven, let cool slightly, and cut it into six pieces. Serve immediately.
For more plant-based recipes like this, read:
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