2 32-ouncecartons/cans marinara sauce(such as San Marzano)
1cupof red wine
3clovesof garlic, minced or grated
3tablespoonsof your favorite Italian season blend(or 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon basil)
For the filling
½a large onion or 1 small, chopped
2tablespoonsolive oil, divided
1package meatless “ground beef”, such as Beyond Meat
1package Kite Hill ricotta
For the “cheese” sauce
1cupcashews, raw and unsalted (soaked overnight if not using a Vitamix)
1cupvegetable broth(such as Imagine No-Chicken Broth)
½teaspoonapple cider vinegar
Preheat the oven to 350 degrees.
Place the lasagna noodles in a shallow dish (or two) and cover with boiling water. Allow to sit 15-20 minutes.
Prepare the marinara sauce. Saute the garlic in 1 tablespoon of olive oil. When golden brown, stir in the sauce, wine, balsamic vinegar, and herbs. Bring to a boil. Reduce to a simmer for 30 minutes.
Pour ½- ¼ cup of marinara sauce in the bottom of a 9x9 casserole dish to coat the bottom.
Heat the olive oil in a pan and add the garlic and onion. Cook until the onion is translucent.
Stir in the vegan ground beef, basil, and oregano. Cook 8-10 minutes until heated through. Remove from the heat and crumble in the ricotta cheese. Stir just to combine.
When the noodles are soft, remove them one by one as you layer and place each roll into the casserole dish. Spoon 1-2 tablespoons of the filling along one end of the noodle. Roll and arrange in the casserole dish. Continue until all of the noodles are rolled.
Pour the remaining marinara sauce over the noodles.
In a high speed blender, combine the cashews, vegetable broth, nutritional yeast, lemon juice, apple cider vinegar, and salt. Blend until smooth.
Pour the cashew cheese sauce over the marinara and spread out across the lasagna rolls with a rubber spatula.
Bake at 350 degrees for approximately 20 minutes. Remove from the oven and top with the fresh basil.