This lasagna has a rich, creamy and cheese-like filling; your guests might ask if it is really vegan. It can be assembled, covered with foil, and refrigerated several hours before baking.
Recipe Source: Dining with Friends
Serves 6 to 8
B�chamel Sauce Preparation:
Warm soy milk in a small sauce pan. In a medium sauce pan, heat olive oil over low heat. Gradually whisk in flour, spoonful by spoonful. Continue to whisk for 2 minutes or so. Slowly pour in heated soy milk, whisking all the way. When mixture is smooth, add garlic, nutmeg, and salt and pepper to taste. Cook over low heat for about 20 minutes, stirring frequently until thick.
Tofu Filling Preparation:
Grind cashews and garlic finely in a blender or food processor. Add all other ingredients (gradually if using a blender; at once if using a food processor) and process until smooth. The mixture should have the consistency of ricotta cheese.
Boil lasagna noodles for 6 minutes in salted water. Be very careful to not let them stick. Rinse well in cold water after draining.
Heat oven to 350°F. Spread a small amount of Zucchini-Tomato Sauce on the bottom of a large baking dish. Place a layer of noodles on top. Spread a thick layer of tofu filling on the noodles. Pour a layer of b�chamel sauce and spread evenly over the filling. Spread Zucchini-Tomato Sauce over this and cover with another layer of noodles. Repeat steps until all of the ingredients are used and you can finish with a light layer of Zucchini-Tomato Sauce. Cover with foil and bake for about 45 minutes.
Increase oven temperature to 375 °F after 25 to 30 minutes of the overall baking time.