Roasted Vegetable Lasagna

A vegan lasagna recipe without tofu is pretty much almost impossible to find. Here is a lasagna recipe that uses pine nuts instead of 'ricotta' cheese.

Pine Nut Ricotta

Soak 1 cup of pine nuts and 1 cup of cashews for at least 1 hour. You could use 100% pine nuts but they tend to be a bit expensive. Dump them in the food processor along with 2 tbsp nutritional yeast, a dash of salt, and rosemary, basil, oregano and 2 tbsp lemon juice. Process until it looks like a ricotta-y texture.

MEANWHILE...

Cook your lasagna noodles. We used kamut, which tends to stay together nicely. You may also want to roast your veggies at this point. Feel free to use different combinations for different flavors. We used:

- zucchini
- eggplant
- garlic
- red pepper
- red onion

Once all of the prep is done, layer your sauce in the lasagna pan of your choice, then a layer of veggies, layer of noodles, layer of nut mixture, (we put a layer of spinach in as well for good measure), and so on and so forth. Sprinkle the top with nutritional yeast or daiya cheese and bake 25 to 30 minutes. This lasagna tends to taste better on the second day, after the flavors have melded together.