Classic Vegan Lasagna

1. Heat the oven. Preheat to 375°F. Lightly oil a 9x13-inch baking dish.
2. Soften the noodles (for soft and chewy results). Check your noodle package first, especially for no-boil.
   
   Regular dried noodles: Place noodles in a deep pan or roasting pan and cover with just-boiled water or the hottest tap water. Make sure they are fully submerged and gently separate them so they do not clump. Soak for 10 minutes, stirring once or twice. Drain and lay on a towel.
   
   No-boil noodles: Many brands bake up best with no soaking. If yours is sturdy (not super fragile), you can soak for 3 to 5 minutes to help them bake up tender. If they tear easily or seem thin, skip the soak and plan on the higher end of the marinara amount.
   
   Parboil option (for extra-thick noodles): Boil for 3 to 4 minutes, then drain and lay flat.
3. Build the lentil marinara. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and carrots and cook for 6 to 8 minutes until softened. Add mushrooms and cook until they release moisture and start to brown, 6 to 8 minutes.
4. Go big on flavor. Add garlic, tomato paste, oregano, fennel seed (if using), and red pepper flakes. Cook for 1 minute until fragrant. Season with a pinch of salt and pepper.
5. Simmer. Stir in lentils, marinara, and balsamic vinegar. Simmer uncovered until the sauce looks thick and spoon-coating, and a spoon dragged through leaves a brief trail instead of instantly filling with liquid, 10 to 15 minutes depending on your marinara. If using spinach, stir it in at the end just until wilted. Taste and adjust salt. (If your jarred marinara is salty, go easy here.)
6. Make the tofu ricotta. In a food processor, pulse tofu, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, pepper, and herbs. You want a texture like ricotta, not hummus. If it looks loose, scrape it into a strainer and let it drain for a few minutes.
7. Blend the cashew topping. In a high-speed blender, combine soaked cashews, water, lemon juice, vinegar, tapioca starch, and salt. Blend until smooth. It should be thick but spoonable. Add 1 tablespoon water at a time if needed.
   
   If you only have a standard blender or food processor, soak the cashews longer (30 to 60 minutes), blend longer, and expect to add a splash more water to get it truly smooth. It will thicken more as it bakes.
8. Assemble (3 noodle layers total). Spread 1 cup sauce in the bottom of the baking dish. Add a layer of noodles (3 to 4 sheets, slightly overlapping). Spread on about 1/3 of the tofu ricotta, then spoon on sauce. Repeat two more times so you have 3 layers of noodles total. Finish with a generous layer of sauce on top. If you have extra noodles, tuck them where there are gaps, or save them.
9. Top it. Dot the top with spoonfuls of cashew mozzarella. Use the back of the spoon to lightly swirl it around so you get pockets of creamy and pockets of saucy. (If it seems a bit loose, do not panic. Tapioca does its thing as it bakes.)
10. Bake covered, then uncovered. Cover tightly with foil and bake for 35 minutes. Remove foil and bake 15 to 20 minutes more until bubbling at the edges and in the center, and lightly browned on top. A knife should slide through the noodles without resistance.
11. Rest (do not skip). Let the lasagna rest for 15 to 20 minutes before slicing. This is how you get those clean layers instead of a delicious landslide.
12. Serve. Finish with basil, black pepper, and an extra spoon of warm marinara if you like it extra saucy.

Matt’s notes: If your sauce looks thin, simmer it longer before assembling. Vegan lasagna loves confidence and thick sauce. Also, if you are the kind of person who measures garlic with your heart, I support you.