Serves 6

Make sauce, tofu ricotta, and cashew mozzarella before preparing lasagna.

SAUCE

2 tablespoons vegetable oil
4 Beyond Meat Beyond Burger patties (1 pound), or other meat substitute
1 small carrot, finely diced
1 small onion, finely diced
2 tablespoons tomato paste
1, 42-ounce can crushed tomatoes
1 tablespoon dried parsley
1½ teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon agave syrup
2 teaspoons salt
½ teaspoon black pepper

Heat vegetable oil in heavy-bottomed pot, then add crumbled Beyond Meat Beyond Burger patties until brown. Remove meat substitute and add carrot and onion. Sauté vegetables 3 minutes, then add tomato paste, stirring for 1 minute. Add crushed tomatoes, oregano, parsley, garlic, agave, salt, and pepper. Scrape bottom of pot while bringing sauce to boil, then reduce heat and simmer 45 minutes. Return meat substitute and simmer 15 minutes.

While sauce simmers, preheat oven to 425 degrees F. Grease 8-by-11-inch baking dish with vegetable oil.

TOFU RICOTTA

15½ ounces firm tofu
2 tablespoons lemon juice
1 garlic clove, minced
½ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil

Drain tofu and place in bowl. Mash tofu until texture resembles ricotta cheese, then add all other tofu ricotta ingredients. Additionally season to taste. Set aside.

CASHEW MOZZARELLA

1 cup raw cashew pieces
¾ cup water
2 teaspoons lemon juice
1 garlic clove
1½ teaspoons tapioca starch
1 tablespoon nutritional yeast
1½ teaspoons salt

Place cashews in small saucepan and cover with 1 inch of water. Bring to boil and simmer cashews 10 minutes, then drain and rinse. Blend cashews and remaining cashew mozzarella ingredients until smooth. Return blended mixture to saucepan, and cook on medium heat, stirring constantly, until texture resembles melted cheese. Set aside.

LASAGNA

12 vegan lasagna noodles (may substitute regular noodles if desired)
1 tablespoon vegetable oil

Cook lasagna noodles according to package directions. Ladle 1 cup sauce into baking dish, and cover with 4 lasagna noodles. Spread ½ the tofu ricotta over noodles. Ladle ⅓ remaining sauce on ricotta and spread evenly. Repeat layers: 4 lasagna noodles, remaining tofu ricotta, ½ remaining sauce. Place remaining 4 lasagna noodles, then ladle remaining sauce on top. Dollop cashew mozzarella over top, covering sauce evenly.

Bake, uncovered, 30 minutes or until heated through. Remove from oven, let cool, and serve.