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Recipe: Vegan Pesto Lasagna

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I have tasted more bad, vegan lasagna than I would like to admit. After the last time (where I was the judge at a Vegan Pot-luck Dinner), I knew I had to come to the rescue, before vegan lasagna went down as one of the worst foods in the world.  I invite you all to try this creamy, luscious, full-flavored pesto lasagna. If you didn’t know better, you would swear it was full of cheese!

 

Vegan Pesto Lasagna
Author: 
Recipe type: Entree
Cuisine: Vegan, Vegetarian
 
Ingredients
  • 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
Instructions
  1. FOR PESTO: In food processor, pulse the basil until finely chopped.
  2. Add garlic cloves, salt, pepper and pine nuts.
  3. Pulse some more, scrapping down sides to incorporate all of the mixture.
  4. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.
  5. FOR FILLING: In food processor, mix the tofu, soy or rice milk, vinegar and pesto. Pulse until smooth.
  6. In another bowl, combine the sautéed onions with spinach that has been squeezed to remove excess water. Salt & pepper to taste.
  7. Layer sauce, noodles, ½ of tofu filling, spinach and onion mixture, sauce, noodles, filling, sauce, noodles and finish with sauce.
  8. Cover with tin foil and bake for 40 minutes.
  9. Remove from oven, uncover and top with soy or rice cheese, if using.
  10. Return to oven and bake 20 more minutes, until a fork pierced into noodles are soft. Garnish with fresh chopped parsley.

Step-By-Step Instructions

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.

In  food processor, process the tofu, soy or rice milk and vinegar until creamy.

Add pesto to the tofu mixture.

Layer sauce, noodles, ½ of  tofu filling, spinach, sauce, noodles, filling, 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.

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More


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