Vegan Italian-American Lasagna With Ricotta Recipe

Ingredients For Vegan Italian-American Lasagna With Ricotta Recipe

• For the vegan "ricotta
• 1 Block firm tofu, drained
• 1 cup Unflavored, unsweetend almond milk
• 2 teaspoon Dried oregano
• 1 inch 2 heads cauliflower, stalks discarded and florets cut into
• 2 tablespoon Refined neutral coconut oil
• 1 bunch 25 fresh basil leaves from ne large , chopped
• 3 Medium Cloves Garlic, Minced
• Kosher Salt And Freshly Ground Black Pepper
• For the vegan bachamel
• 2 cup Unflavored, unsweetened almond milk
• 1 Bay leaf
• 5 sprig Thyme
• 10 Whole black peppercorns
• 3 Medium cloves garlic, crushed
• 3 tablespoon Refined neutral coconut oil
• 3 tablespoon All purpose flour
• pinch Generous pinch freshly grated nutmeg
• For the lasagna
• 1 pound Dry lasagna noodles, cooked about 2 minutes less than package instructions indicate, then drained and chilled in ice water