The special on my dinner table last night: Vegan Spicy Lasagna Verde – Recipe Revisited.
A long long time ago I presented my Verde Lasagna to my blog readers (it was one of my first “hit” recipes!) and so I decided to simplify the recipe a bit and revisit this popular recipe. It uses pesto and white vegan cheese in place of all those classic “red” ingredients in lasagna like marinara sauce. So go green with this verde version of lasagna..
Red vs. Green. I love lasagna. Both varieties “red” and “green” are so comforting and warming. This verde recipe is a nice spin on the usual. My favorite red tomato recipe: Vegetable lasagna..
Lasagna is a funny dish because you can’t really “taste your food” before it goes out. There is really nothing you can do to alter the flavor once it is baked. The dish is done. You basically have to put a lot of love into it and cross your fingers that it all works out at that first bite. So as you follow this recipe just remember to add a lot of “cooking love” and let the magic of lasagna lead the way..
A few years ago I came up with a recipe for tofu-pesto-stuffed Lasagna Verde recipe. This week I decided to revisit my recipe and make it even better. And easier! And more packed with flavor in every bite.
Lemon-y Greens/Basil Pesto..
The filling: You can use tofu, veggies or even my cashew ricotta cheese to accent the pesto. So many options. Marinated mushrooms or thinly sliced portobello mushrooms could be used in place of tofu if desired. The basic must-haves are: green pesto, noodles, white vegan cheese. But from there, feel free to get creative!
(or use my basil + greens pesto recipe below)
Spicy Lasagna Verde Revisited
vegan, makes one medium lasagna (9-10″ round pan used)
lasagna noodles, 1 box (I used no-boil noodles)
½ cup vegan Mozzarella cheese shreds (Daiya)
1 cup vegetable broth
pesto (recipe below)
tofu or cashew ricotto (recipe below)
topping layer: sprinkling of pepitas + more Daiya cheese
tofu saute mixture:
12oz firm tofu, sliced extra thin
2 tablespoon nutritional yeast
1 teaspoon garlic powder
1-2 tablespoon olive oil
salt + pepper to taste
*Or sub tofu with Cashew Ricotta
Spicy Basil Pesto:
½ cup lemon juice
1 bunch basil leaves
2 cups greens (Try spinach, arugula or mache)
1 de-seeded jalapeno
3 garlic cloves
¼ cup raw pepitas
½ cup raw walnuts
¼ cup olive oil
½+ cup water (as needed to loosen)
salt and pepper to taste
1. First start on your tofu. Squeeze your tofu dry and thinly slice. Marinate the tofu in the ingredients for at least 15 minutes. Then do a very quick saute in a skillet over high heat – until the edges start to brown. Set aside.
2. In a food processor, add all your pesto ingredients. Blend until creamy. Taste. Adjust ingredients to taste.
3. Preheat your oven to 375 degrees and start assembling your lasagna. Start with noodles, then a nice splash of veggie broth, a sprinkle of cheese, then layer all your tofu strips evenly across the noodles. Next add another layer of noodles, some more cheese, some more broth and thick layer of pesto sauce all across the noddles. Repeat this last layer of noodles/pesto/broth and then add your top layer of cheese and a few raw pepitas and vegan Parmesan cheese for color/texture – or if you’d like, do another layer of noodles.
Be sure to add splashes of veggie broth at each layer so the past noodles fully cook. Also add a bit of veggie broth around the edges of the lasagna before baking. (If you use noodles that are precooked you can omit the veggie broth). Cover with foil.
4. Bake at 375 for 40 minutes.