1h preparation time. Serves 4
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INGREDIENTS
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·     1/3 cup cashews
·     1 small or ½ medium size cauliflower
·     ½ 400 ml coconut milk (canned)
·     14 oz extra firm tofu for the non-meat version
and 14 oz plant-based sausage for the meat version
·     16 oz lasagna noodles
·     ½ lemon
·     15 oz can of tomato sauce
·     1tbl spoon brown sugar
·     2 Tbsp spoon of nutritional yeast
·     1 tsp coconut oil
·     Pinch of salt and black pepper to taste
·     Pinch or two of oregano
·     Fresh basil for garnish
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COOKING METHOD
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MEATLESS VERSION – 5 Layers
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1. Cut cauliflower into small pieces and boil until soft. Mix in a blender with cashews and half A can of coconut milk (200 ml) Add squeezed lemon, salt, and pepper. Mix everything until firm.
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2. In a separate bowl mix tofu with nutritional yeast and oregano, add some salt to taste
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3. In a saucepan heat up tomato sauce, add sugar and coconut oil
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4. Bring a large pot of lightly salted water to a boil. Make sure each piece of pasta is separated by gently stirring from time to time. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water
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5. Arrange 5 noodles lengthwise on a baking pan. This will be your first layer of pasta. Cover with ½ of the tofu mixture. Place a second layer of pasta on top the tofu mixture. Cover pasta with a layer of white cashew sauce. Make sure you leave enough cashew sauce for a second layer, plus an extra 4 Tbsp to garnish the top of each serving. Add a third layer of pasta on top of the sauce and then a second layer of tofu (the second ½ tofu mixture). Add a fourth layer of pasta and then a second layer of white cashew sauce. Cover the fifth and final layer of pasta with tomato sauce. In the center of what would be each serving, place a dollop of white cashew sauce using approximately 1 Tbsp for each.
6. Preheat oven to 375 degrees F
 Cover the baking pan of lasagna
with foil and cook in an oven for about 20 min on 350F
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7. Garnish with a fresh basil.