Instructions

• Make the vegan ricotta by blending soaked cashews, tofu, nutritional yeast, lemon juice, miso, garlic powder, and salt until mostly smooth and fluffy, adding water as needed for a thick, spreadable texture; taste and adjust seasoning.
• Heat olive oil in a large deep skillet over medium heat, add diced onion with a pinch of salt, and cook until translucent.
• Stir in garlic, sliced mushrooms, and diced bell pepper, and cook until mushrooms release moisture and brown at the edges.
• Add fennel seeds, dried oregano, dried basil, and red pepper flakes, and toast briefly until fragrant.
• Pour in marinara sauce and vegetable broth, stir, and bring to a gentle simmer.
• Break no-boil lasagna noodles into large pieces and nestle them into the sauce, pressing to submerge without over-stirring.
• Simmer uncovered over medium-low heat, stirring gently every few minutes, until noodles are al dente; add small splashes of broth or water if the sauce thickens too much.
• Stir in the plant milk to make the sauce silky, then fold in spinach until just wilted.
• Dollop or swirl in half to three-quarters of the vegan ricotta, then taste and season with salt and black pepper.
• Remove from heat and serve in bowls topped with remaining ricotta and torn fresh basil; add a drizzle of olive oil and extra red pepper flakes if desired.