YUM! I took a tip from the French on this one. They do not use ricotta in their lasagna. They use a bechamel. So, living here, where vegan cheese is non-existent, I whipped up this lasagna with what I could get. By the way, be careful with the lasagna noodles. They usually will have egg in them. I had to get mine from the UK.
Preheat oven to 185 C (350 F).
In a food processor, pulse...
1 cup fresh basil
1 cup fresh spinach
1 cup Italian bread crumbs
1 cup nutritional yeast
2 cloves garlic, peeled
... until crumbly.
In a small sauce pot, heat 2 tbsp olive oil. Add 2 tbsp flour all at once, and stir rapidly to eliminate the lumps. Cook until bubbly. Add 1 cup vegan milk, 1 tsp salt, and 1/2 pepper. Cook, stirring constantly, until thickened.
Spread a little bit of jarred marinara sauce on the bottom of a medium casserole dish. Add 2 noodles, uncooked. Top with half of your milk mixture. Top with half of the bread crumb mixture. Top with half of the remaining marinara sauce. Add 2 more noodles, the rest of the milk mixture, most of the bread crumb mixture (save a little for the top), and the rest of the marinara. Sprinkle with the rest of the crumbs.
IMPORTANT!!! - Wrap tightly with aluminum foil. Bake for 45 minutes. Take out, remove cover, and let sit for 10 minutes before serving.