I have combined three different recipes from three different sources to make the best vegan lasagna that even a nonvegan loves--that will be my husband.
Here's the recipe:
Make the Vegan Spinach Dip from Nora's Cooks
Ignore the preheat oven for now.
Make the guts of the Vegan Wellington from Vegan Huggs.
You will not need the puff pastry; so, ignore that and the grapeseed oil isn't need to saute veggies.
Ignore the preheat oven.
Don't worry if this mixture is too wet since it will help with cooking the soften noodles.
Set that aside for assembling.
Make the Tofu Ricotta from Forks Over Knives
Set aside for assembling.
Cook gluten free lasagna pasta for 5 minutes in boiling water to soften.
In bottom of lasagna pan use 1-2 cups of favorite Marinara sauce. Place one layer of noodles on top of sauce.
Cover those noodles with a layer of spinach artichoke dip and then a layer of ricotta.
Place another layer of noodles over that. Cover those noodles with the Wellington guts and ricotta.
Final layer of noodles with remaining ingredients from dip, Wellington guts, and ricotta.
Pepper the entire top with pepper or nutmeg or both.
Bake 375 for 1 hour. Let rest for 15 minutes before cutting and serving.
