Vegan Pesto Lasagna
Author: Bhavani jaroff
Recipe type: Entree
Cuisine: Vegan, Vegetarian
- PESTO
- 4 cups Basil leaves
- 8 cloves garlic
- ¾ cups toasted pine nuts
- 1 cup Olive Oil
- ¾ teaspoon salt
- ¼ t. pepper
- FILLING
- 1 cup unsweetened soy or rice milk
- 2 1lb Blocks of firm tofu
- 1 Tb apple cider vinegar
- 1 cup pesto
- 1 cup sautéed chopped onions
- 1 lb froz spinach, drained
- 1 Tbs chopped garlic
- 1 32 oz. Jar Marinara Sauce (add sautéed veggies, garlic and white wine, optional)
- 1 box organic whole wheat or rice lasagna noodles
- ½ cup chopped parsley
- Soy or Rice Mozzarella type cheese- optional
- FOR PESTO: In food processor, pulse the basil until finely chopped.
- Add garlic cloves, salt, pepper and pine nuts.
- Pulse some more, scrapping down sides to incorporate all of the mixture.
- When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.
- FOR FILLING: In food processor, mix the tofu, soy or rice milk, vinegar and pesto. Pulse until smooth.
- In another bowl, combine the sautéed onions with spinach that has been squeezed to remove excess water. Salt & pepper to taste.
- Layer sauce, noodles, ½ of tofu filling, spinach and onion mixture, sauce, noodles, filling, sauce, noodles and finish with sauce.
- Cover with tin foil and bake for 40 minutes.
- Remove from oven, uncover and top with soy or rice cheese, if using.
- Return to oven and bake 20 more minutes, until a fork pierced into noodles are soft. Garnish with fresh chopped parsley.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-vegan-pesto-lasagna-2/
3.1.09