Vegan Lasagna with Cashew Ricotta

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As someone that still consumes dairy cheese, I forget how delicious non-dairy cheese is, especially when melted!

I made a very simple lasagna with pre-cooked noodles, a delicious pasta sauce, vegan mozzarella, and a must make layer of cashew ricotta. This meal was tasted by omnivores and given excellent feedback.

To make this lasagna, I first made the cashew ricotta. Once this was complete, I put a layer of pasta sauce down, then noodles, then ricotta, then sauce, then noodles, then ricotta, then sauce, etc.. by the time you reach a top layer (I layered about 4 times) top with the mozzarella cheese. I baked the lasagna covered at 350F for about 25 minutes, then uncovered until cheese was fully melted and pasta was cooked.

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