Layers of spicy sauce, creamy almond ricotta, and spicy arrabiata sauce! The perfect holiday meal.
To make the sauce, heat a heavy bottomed pot on low heat. Add the olive oil. When it is shimmering, add the garlic. Stir around to coat the garlic in the oil. Cook until the garlic is soft and fragrant, 3 or 4 minutes. Be sure to watch it, as garlic can burn quickly!
Add the crushed red pepper flakes and stir around. Add the tomato paste and use a wooden spoon to mix it into the oil, garlic and red pepper flakes. Stir it around, cooking it for 3 to 4 minutes. Add the salt and stir around.
Add the can of tomatoes to the pot. Add the water to the can and swirl it around so that you get the rest of whatever is left in the can. Pour it into the pot and stir around. Bring up to a nice simmer and cook uncovered, for 45 minutes, stirring occasionally, until the sauce has thickened.
Taste and add more salt, if necessary.
In the meantime, boil the lasagna noodles according to the package. When they are finished cooking, drain and run them under cold water.
Prepare the ricotta by mixing the plant milk into the ricotta and whipping it all together. Set aside.
Prepare the breadcrumbs by mixing the breadcrumbs and oil together in a small bowl. Set aside.
To assemble the lasagna, preheat the oven to 350 and place a baking dish on a baking sheet. Spread some sauce on the bottom of your big baking dish. Add a layer of lasagna noodles, 3 or 4 depending on the size of your dish. Spread the ricotta over the noodles. Add a layer of zucchini. Top with some sauce. Add another layer of noodles, cheese, zucchini and sauce. Keep going until you run out of noodles, and they are the top layer.
Spread sauce over the top layer of noodles. Lay the tomato slices over the sauce. Top with any extra dollops of ricotta and sprinkle with breadcrumb mixture.
Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes. Let the lasagna stand for at least 10 minutes to settle before cutting into it. Serve and enjoy!