Vegan Lasagna

Photo by Debra C.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • pkg lasagna noodles (9 - 12 noodles) (recipe calls for whole grain noodles)

  • Approx. 3 cups pesto

  • 5 - 6

    cloves garlic, peeled & minced (omit or decrease if you're not a big garlic fan)

  • 5

    cups grilled or sautéed veggies - choose from zucchini, eggplant, red or green bell peppers, portobello mushrooms, spinach, broccoli, or your favorites

  • Tofu Filling:

  • 2

    Tbsp olive oil

  • Optional: 1/2 cup diced onion

  • 2

    lb extra firm tofu (press firm tofu to make it extra firm) - crumbled

  • 6

    Tbsp roasted Tahini

  • 2

    Tbsp fresh minced basil leaves (or 2 tsp dried)

  • 2

    Tbsp fresh minced Italian parsley

  • 1

    Tbsp nutritional yeast

  • 1/2

    tsp crushed red pepper flakes

  • Pinch cayenne pepper

  • Salt & pepper, to taste

  • Garnish:

  • 3 - 4

    medium tomatoes, 1/4" slice

  • Optional: 2 Tbsp black sesame seeds

  • Optional: Vegan shredded cheese

  • PESTO INGRED.

  • 2 1/2

    cup basil, tightly packed

  • 3/4

    cup olive oil

  • 1/2

    cup macadamia or pine nuts (walnuts will also work)

  • 4

    Tbsp lemon juice

  • 1

    Tbsp minced garlic

  • 2

    tsp shoyu, or to taste

  • Salt and pepper to taste

Directions

1.Boil water in a large pot. Add a tsp of olive oil and the noodles. Reduce heat to medium-low and cook until pasta is al dente (5 - 7 minutes). Rins3.Grill veggies, slice thin, set aside. Or slice thin and sauté after onions and garlic 4.Filling: Heat olive oil in a large sauté pan. Sauté onion and garlic 5 minutes 5.If you're not grilling the veggies, add them and sauté 5 minutes 6.Mix tofu with tahini, basil, Italian parsley, nutritional yeast, red pepper flakes, cayenne, salt & pepper to taste. Set aside 7.Pesto: process all ingredients in a food processor or blender in cold water, set aside 9.Preheat oven to 350 degrees 10.Lightly oil the pan. Layer noodles, 1/3 pesto, tofu mixture, veggies, optional shredded vegan cheese - twice 11.Finish with a layer of pasta, then tofu, then pesto 12.Garnish with sliced tomatoes and black sesame seeds or shredded vegan cheese 13.Bake until lasagna is thoroughly heated, 30 - 40 minutes 14.Optional: Broil for a few minutes to brown the top if you're using vegan cheese 15.Turn off oven and leave lasagna in the oven 10 more minutes 16.Remove from oven and cool 10 - 15 minutes before serving Use a 9 x 13 glass or stainless steel casserole dish

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