Vegan Italian-American Lasagna with &quotRicotta&quot

Ingredients

• For the vegan "ricotta":
• 1 block firm tofu, drained
• 1 cup unflavored, unsweetend almond milk
• 2 teaspoons dried oregano
• 2 heads cauliflower, stalks discarded and florets cut into 1-inch pieces
• 2 tablespoons refined neutral coconut oil
• 25 fresh basil leaves from one large bunch, chopped
• 3 medium cloves garlic, minced
• Kosher salt and freshly ground black pepper
• For the vegan béchamel:
• 2 cups unflavored, unsweetened almond milk
• 1 bay leaf
• 5 sprigs thyme
• 10 whole black peppercorns
• 3 medium cloves garlic, crushed
• 3 tablespoons refined neutral coconut oil
• 3 tablespoons all-purpose flour
• 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
• 5 cups Quick Italian-American Red Sauce or Vegan Bolognese Sauce

Directions

1. For the Vegan “Ricotta”: Slice the tofu into 1 inch slabs. Place the pieces on paper towels, cover them with more paper towels, and press gently to remove extra water. Put aside for now.
2. In a Dutch oven or large saucepan, stir together the almond milk and oregano. Add the cauliflower, cover the pot, and bring the almond milk to a boil over high heat. Cook with the lid on until the cauliflower is completely tender, about 10 minutes, adjusting the burner as needed so it keeps boiling without burning on the bottom.
3. Add the coconut oil, basil, and garlic. Blend the cauliflower with an immersion blender until it is very smooth. Add the tofu and blend it into the cauliflower until evenly mixed; the tofu should leave the purée with a slightly nubby, ricotta-style texture. Season with salt and pepper, then set aside.
4. For the Béchamel: Combine the almond milk, bay leaf, thyme, peppercorns, and garlic in a small saucepan. Bring it just to a gentle simmer, then turn the heat down so it stays there for 20 minutes. Strain the almond milk into a heatproof measuring cup, and throw away the aromatics.
5. In a small saucepan, warm the coconut oil over medium heat until melted. Add the flour and whisk while it cooks, about 2 minutes, until it no longer smells raw.
6. Still whisking, pour in the infused almond milk in a narrow, steady stream, or add it a couple of tablespoons at a time. Whisk thoroughly, reaching the edges of the pan, so the sauce stays smooth. It will look very thick at first, then loosen considerably once all the milk has been incorporated.
7. Cook, stirring, until the sauce reaches a simmer and starts to thicken a bit. Turn the heat to low and continue stirring until the béchamel is thick enough to cling to the back of a wooden spoon, about 3 minutes. Mix in the nutmeg, then season with salt and pepper.
8. For the Lasagna: Move an oven rack to the center and heat the oven to 425 degrees F (220 degrees C). Drain the pasta thoroughly. In a 9- by 13-inch baking dish, arrange one layer of lasagna sheets across the bottom. Spoon on an even layer of vegan “ricotta,” spread tomato sauce, or vegan ragù, if using, over it, and drizzle with some béchamel. Continue building the lasagna in the same order with pasta, “ricotta,” tomato sauce, or ragù, and béchamel until the dish is full and/or one of the components runs out. Finish with tomato sauce, or ragù, on top and a drizzle of béchamel. If there is extra vegan “ricotta,” save it for another use, such as spreading on toasts.
9. Place the baking dish on a rimmed baking sheet. Bake until the top is browned and the lasagna is bubbling, about 25 minutes. Rest the lasagna for 20 minutes before serving. Slice into portions and serve warm.