Serves 8
Prep time: 40 minutes to 1 hour
Total time: 2 hours and 15 minutes
For the noodles
Use 12 -20 instant noodles or the number of instant noodles that will fit in 3 to 4 noodle layers in the pan – I like more noodle layers, but don’t overfill your pan.
For the marinara
½ cups water
1 cup finely diced onions
1/4 cup chopped garlic
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried parsley
1 can (4 ounces) tomato paste
1/4 cup red wine
2 28 ounce cans of ground or crushed tomatoes (6 in 1 preferred, but it is not organic)
1 teaspoon freshly ground black pepper
For the cheese sauce
2 cups raw cashews (presoaked if possible for at least 1 hour in filtered tap water – drain soaking water prior to next step)
1 1/2 cup filtered tap water – cover cashews
1/2 cup soy sauce (optional)
1 lemon juiced
1/4 cup white miso
1 tablespoon maple syrup
1 tablespoon sriracha (optional)
1/4 to 1/2 cup nutritional yeast
Oil a 8 x 12 x 2 inch baking pan with cooking spray – doesn’t need to be this exact size, but it is what I have. If using a different size pan, test your noodle layout to determine the best fit and then number of noodles required.
Preheat oven to 350°F
Prepare spinach
Cook 1 pound of raw or frozen spinach until cooked through. Make sure to cook this thoroughly. Drain in colander. Allow to cool and then squeeze with your hands. If in a hurry, press spatula against the spinach and the side of the colander. You don’t need to get all of the water out – just the excess. Be careful not to burn your hands with the colander method. Air cool or spread on a baking sheet in a shallow layer and place in the refrigerator for 20 minutes while preparing other ingredients.
Prepare noodles
Instant noodles need no prep. Just figure the number required for you pan and set aside. If using noodles that require cooking, place in boiling water for 7 minutes. Do not cook all the way until they are done. They will be far easier to handle. Allow noodles to cool on the counter or on a baking tray separating layers of noodles with parchment paper.
Prepare Marinara
I often make double or even triple batches of this for freezing and use later. Place ½ cup of water and all of the onions in a large pot. Cook and stir over medium heat for 5 to 7 minutes, until the onions are soft. Add more water if required. Add the garlic and cook and stir for 2 to 3 minutes. Add the dried basil, oregano, and parsley and cook or 2 minutes. Stir in the tomato paste and cook and stir for 2 to 3 minutes. Stir in the wine and cook until mostly evaporated.
Add the tomatoes. Simmer for 15 to 20 minutes, stirring occasionally. Season with pepper to taste. Remove from the heat and store in a covered container in the refrigerator. Sauce will keep for up to 1 week. This also freezes well. Great on pizza, in lasagna and for spaghetti. This can be used immediately after cooking. You can accelerate the prep by simply cooking the onions and garlic with the spices and then adding the wine and the tomato paste. Add in the rest of the tomatoes off heat and you’re good to go.
If you’re really in a hurry just use the crushed tomatoes straight from the can and sprinkle on dried basil, dried oregano, dried parsley on each sauce layer. Add garlic if you like it. I do, so I include it.
Prepare cheese sauce
Add all of the ingredients into a Vitamix. Whir the heck out of it to make it smooth. If it seems too thin, don’t worry about it. It will thicken a lot during baking.
Assemble
Put down a generous base layer of sauce.
Place noodles on top of the sauce
Place spinach on top of the noodles – make sure the noodles are fairly level. If spinach is still hot, place with tongs. It goes quickly even if using tongs.
Place noodle layer 2 on top of the spinach.
Top this layer with a creamy cheese sauce. Be generous with this.
Top cheese with noodle layer 3
Generously cover this noodle layer with sauce. Do not overfill the pan.
If adding a layer – go tomato sauce, noodles, cheese sauce, noodles, spinach, noodles, cheese sauce, noodles, tomato sauce (very generous layer). This is my favorite.
I cook in the preheated oven covered for 50 minutes and uncovered for 10 additional minutes for a total cooking time of 1 hour. Allow it to sit on the counter for 15 minutes. Don’t be in a hurry and skip this step. Your lasagna will not slice well and you’ll likely wind up with a gloppy mess of noodles cheese and sauce when serving. One other note – I like to put a large baking sheet under the lasagna pan when cooking to avoid overflow going onto the oven floor. I also like to cover the pan for the first 50 minutes with a large baking tray covered with a baking tray. I don’t use aluminum baking trays or aluminum foil since the fears about aluminum and our health do make the risk worth it.
You’ll love this dish. Even though it is long – it will come together very quickly, especially after a practice run or two.