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This is adapted from Veganomicon by Moskowitz and Romero.  It felt like I was in the kitchen forever, though I can’t think of any particular part that took a long time.  There were just a lot of parts, and I was already tired.

  • Double recipe Marinara Sauce
  • 1 lb. lasagna noodles, cooked or not
  • Double recipe Cashew Ricotta
  • 2 lbs. greens, steamed and chopped
  • 1 lb. thinly sliced mushrooms, optional (I used thinly sliced zucchini too)
  • Cashew Parmesan

Preheat the oven to 375.  If using mushrooms, saute them in olive oil until they are not wet.

Spread 1/2 c sauce into a 9 x 13 pan.
Layer with about 5-6 noodles.
Mix the ricotta and greens and spread about half on the noodles.
Put the mushrooms here if using.
Next comes about 1/3 of the sauce.
Then 4-5 noodles,
the rest of the ricotta,
and another third of the sauce.
Then another layer of noodles
and the rest of the sauce.

If noodles are raw, carefully add 1 c water.

Top generously with Cashew Parmesan.

Cover tightly with foil and bake 30 min.  Uncover and bake 20 min.  Remove from oven and let sit 10 min.

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