Using oven ready lasagne noodles saves a lot of time. You can also prepare the ingredients the day before, and either assemble that day, or leave in the fridge to assemble the next day. You can also use store bought sauce; but I’m a fan of homemade sauce and it’s not only easy to make, but it has lots of flavor. This dish makes a great, nutritious family meal that is also gluten free. Enjoy!
Remove all of the leaves of kale, tear into smaller pieces and wash well in a strainer. Heat a large saucepan or stockpot on medium high heat. Add the nutritional yeast, salt and garlic powder to the pan. Then add the washed kale. Cover the pan with a lid for a minute or two to get the kale to start to wilt. Toss around the kale to coat with the seasonings. Add in the water and continue to cook until kale is tender. You can put the lid back on for a little bit to speed up cooking, careful not to burn the bottom of the pan. Add in a little more water if needed. Remove from heat when done and set aside.
To make the ricotta, drain the cashews and add them to a high speed blender or food processor, along with the nutritional yeast, salt, garlic powder, lemon juice and water. Process until it has the consistency of ricotta; but don’t over process or it will be more like a cream consistency. Set aside in the refrigerator until ready to use.
To make the sauce, add the olive oil and garlic to a pan on medium heat just until the garlic starts to slightly brown. Add the tomatoes, salt, oregano and bayleaf, then simmer for about 20 minutes. Remove the bayleaf and set aside.
Preheat oven to 400F. Now you can assemble the lasagne. Place a little of the tomato sauce in the bottom of a lasagna pan just to lightly coat the bottom. Add the first layer of the lasagne noodles, then add a layer of the kale mixture, then a little of the ricotta, and then some sauce. Repeat another two layers, ending with the sauce on top. Sprinkle with some vegan parmesan.
Cover the dish in foil and bake for 40 minutes. Serve hot.