This Lasagna Verde is one of my signature recipes, and I make it whenever I am craving some serious vegan comfort food. You can use either traditional or gluten-free pasta – or a grain-free version using zucchini or sweet potato strips in place of pasta noodles.
Happy one year!..
A fave recipe is a good way to celebrate.
Fun Fact. On my birthday growing up, my mom would always make me lasagna — and sometimes I made guacamole and tortilla chips as an appetizer. Now let’s analyze how THAT fits into THIS recipe, shall we? Lasagna. Verde. haha.
Lasagna Gone Green. This was a recipe I made in my first few months of blogging. Since then, I have refined the recipe quite a bit, but the basic idea stays the same. This is lasagna with a green makeover.
For the “verde” upgrade, I switch out traditional red tomato sauce for mildly spicy green pesto. I add in creamy cashew ricotta and optional tofu slices as well. My Lasagna Verde is a family-style entree worth gathering at the table for!
My 1-Year HHVK Celebration Giveaway. This time last year I was running around like crazy, super eager to get this book out and into your hands. I was so blessed with a happy launch via my virtual book tour and a book party here in LA. But now one year later, I want to celebrate again! Because your book only turns “one” once right?
The Giveaway. To enter, leave a book review for one or both of my cookbooks on Amazon…
Then come back here and enter your info into the giveaway widget below.
Two Winners. I will choose one random winner from the widget — and one hand-picked winner whose review touched me the most! (Yes I read all those reviews, as do most authors, so nice things said really make us authors feel SO good about our work!) USA or CANADA shipping only
PRIZES: $50 Amazon gift card for each winner + LOADS of bonus swag (Mix and match mash-up of matcha from Encha, a Yonanas machine, HHL and Finding Vegan tees, Natural Delights date rolls and a few other fave goodies I am going to hand-select for the prizes. value: about $100 each – two winners)
Plus I will share a few of my fave reviews here on my blog in an upcoming post!!
(ps. If you already left a review, that is totally fine, you can still enter via the widget below.)
Vegan Lasagna Verde
Spicy Jalapeño Pesto:
- 2 cups fresh basil leaves
- 2 cups fresh spinach (or another dark leafy green)
- ½ cup fresh lemon juice
- ½ cup raw walnuts
- ¼ cup raw pumpkin seeds
- ¼ cup extra virgin olive oil
- 1 small jalapeño, seeds removed
- 1-3 cloves garlic
- ½ cup reserved pasta water (as needed)
- 2 cups raw cashews, soaked in water overnight (drained)
- 1 to 1 ½ cups water or plain non-dairy milk
- 2-3 tablespoon fresh lemon juice
- salt and pepper to taste
- ½ teaspoon extra virgin olive oil
- 14 ounces firm tofu, thinly sliced
- a few pinches of salt and pepper
- 1 tablespoon nutritional yeast (optional)
- Cashew Ricotta (above)
- ½ – 1 cup vegan mozzarella cheese shreds
- Tofu (above) or sub with thinly sliced veggies!
- Pesto (above)
- ½ cup chopped fresh basil, for garnish
- 12-14 lasagna noodles (or try thinly sliced zucchini)
- extra virgin olive oil for greasing the pan
- Pre-heat the oven to 350 degrees. Grease a lasagna baking pan with a bit of extra virgin olive oil.
- Bring a large pot of salted water to a boil. As soon as the water comes to a boil, drop in 4 of the lasagna noodles and cook until tender, about 10-12 minutes. Remove the cooked noodles and line them up to cover the bottom of the prepared baking dish. Repeat until all the noodles are cooked, transferring the cooked noodles to a side plate once you have covered the bottom of the baking dish. Note: reserve ½ cup of the pasta water.
- Pesto: Combine all the pesto ingredients in a blender, plus about ⅓ cup of the pasta cooking water. Increase the speed from low to high until smooth. The pesto should be thick, yet easy to pour, a tad thicker than the consistency of a rich tomato sauce for pizza. To thin out the pesto, simple add a bit more of the pasta water.
- Tofu: In a sauté pan, heat the oil over medium-high heat. Add the tofu and season with the salt and pepper and optional nutritional yeast. Cook 2-3 minutes on each side, just enough to lightly brown the edges. Set aside.
- Prepare the cashew ricotta by blending all the ingredients in a high speed mixer until thick and smooth.
- Layer the tofu over top the noodles. Top with a generoud layer of the ricotta, follower by a layer of pesto, a sprinkle of the cheese shreds and then another layer of noodles. Then add the remaining ricotta and any pesto that you may have left. Add a final layers of cheese shreds on top. Note: You can layer the lasagna however you'd like, the order of the ingredients down't really matter — just be sure to have some of the cheese shreds on the very top so they brown and bubble and create a melty effect.
- Cover the lasagna dish tightly with foil and bake for about 40 minutes. The edges should be lightly browned but not overcooked or crispy. When the lasagna is cooked through, I like to remove the foil and cook it under the broil setting for 1-3 minutes. This is optional. Let the lasagna cook 15-30 minutes in the dish before serving. Top with fresh basil to serve.
- Tip: to moisten the lasagna or soften the noodles, add a few splashes of veggie broth to the pan before covering with foil.