Yield14 servings
Prep Time40 minutes
Cook Time70 minutes
Total Time110 minutes
Before you begin, be sure that your cashew mozzarella and tofu ricotta are ready to use. The mozzarella will need time to cool before it can be sliced or grated. I recommend preparing the mozzarella the day before making the baked ziti.
Cook your lentils according to package instructions; drain and set aside.
Add olive oil to a medium saucepan and heat over medium heat. Add your yellow onion and cook for about 7-10 minutes, until translucent. Add garlic and cook an additional one minute. Then, add your marinara sauce, maple syrup, and water and continue to cook for another 10 minutes. Stir in lentils and set aside.
Cook your ziti al dente (boil for about 8 minutes—or 2 minutes less than the package recommendation; your ziti will soften as it bakes). Drain and combine the cooked pasta noodles with the sauce and lentils in a large mixing bowl.
Preheat your oven to 375°F (190°C). Assemble your baked ziti in a 3- to 4-quart casserole dish. Spread half of your ziti-sauce-lentil mixture across the bottom, then spread half of your tofu ricotta and half of your cashew mozzarella on top of the pasta. Repeat your layers with the remaining half of ziti, ricotta, and mozzarella. Bake for 35-40 minutes (no need to cover), then let cool for 10 minutes before serving. Garnish with fresh basil leaves, if desired.
For the best flavor, be sure to use a high-quality sauce such as Rao's, or use your own homemade sauce, if desired.
If you want to grate your mozzarella, you will need time for it to harden, so plan ahead!
Store in the refrigerator for up to a week. Reheat in the oven at 350°F for 15 minutes for a single serving (reheating the full dish will require more time).