This is the best damn lasagna I can remember eating, vegan or otherwise.
9 x 13 inch enameled cast iron baking dish at least 3 inches deep
Hearty Vegan Ragú Sauce (see preceding recipe)
Enough no-boil vegan lasagna noodle sheets to compose five layers in your baking dish
(Delvedre brand recommended, if available – 10 sheets)
About 30 fresh raw basil leaves
1 package Miyoko’s Kitchen buffalo style vegan mozzarella, cut in chunks
4 cups vegan mozzarella style cheese shreds, reserving 2 cups for top of lasagna
4 oz. Follow Your Heart Parmesan-style vegan cheese shreds
1/2 cup additional vegan cheese of choice, such as feta- or bleu- style
2 cloves garlic, peeled, smashed and finely minced
1/4 cup finely minced flat Italian parsley
Position rack in center of oven and preheat to 350F/175C.
Combine buffalo mozzarella, 2 cups shredded mozzarella, Parmesan, other cheese of choice, garlic and parsley using a handheld electric mixer or stand mixer, until thoroughly combined.
Cover bottom of baking dish with a layer of ragú sauce. Prepare noodles for assembly (i.e., if they need soaking, soak them).
Take one layer’s worth of noodles at a time and place them on a cookie sheet or cutting board. Spread a thin layer of filling mixture on noodles, using 1/4 of the filling mixture per full layer. Top layer with 7 or 8 basil leaves and place in pan. Add a few dollops of sauce and spread the sauce lightly with back of spoon. Repeat for 3 more layers. For top layer, add noodles without filling, top them with the remaining sauce and 2 cups reserved mozzarella.
Cover pan with heavy duty foil and bake for 50 minutes. Remove foil and increase oven heat to 500F or Broil setting. Cook on high temperature for 6 to 8 minutes, until top just starts to brown. Remove pan from oven and allow to stand for 15 to 25 minutes before cutting and serving in individual slices.