Vegan Lasagna

By á-4939

Ingredients

• Tofu Filling:
• 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
• 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

Preparation

Step 1

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