Presto Manifesto Vegan Lasagna

Original, versatile, and delicious lasagna recipe from Vegan Fusion

From The Blossoming Lotus Cafe Cookbook - Vegan World Fusion Cuisine

This outstanding creamy vegan pesto lasagna recipe calls for whole grain noodles, tofu, vegan pesto, and grilled veggies. Vary the veggies as you like.

We found it easier NOT to use whole grain lasagna. We made a single serving size for a GF friend using brown rice lasagna, which we didn't cook. If you use whole grain lasagna, it's best to just soften the noodles in boiling water, rather than cook them completely, so they'll stay in one piece.

If you don't have a grill handy, sautéing works just fine. If pesto isn't possible, use marinara sauce. If you don't have some ingredients, omit or substitute. Add a layer or two of soy cheese if you like a cheesy lasagna.

50 minutes prep and 30 - 40 minutes cooking time: Use a 9 x 13 glass or stainless steel casserole dish.

Ingredients:

• 1 pkg lasagna noodles (9 - 12 noodles) (recipe calls for whole grain noodles)
• Approx. 3 cups pesto - see recipe below or use Basil Pine Nut 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 Ingredients:

• 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

Loving Preparation:

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). Rinse in cold water, set aside
2. SV Note: If using whole grain noodles, either don't cook them, or plunge in boiling water just until they're softened, then rinse with cold water. That way, they'll stay in one piece!
3. 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
8. SV Note: If you don't have machines, chop and mix by hand
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