Vegan Pesto Lasagna
Ingredients
Lasagna Components
-
9
pieces
no-boil lasagna noodles
-
1
cup
vegan shredded mozzarella
-
⅔
cup
vegan pesto
Tofu Ricotta
-
14
ounces
firm tofu
-
2
tablespoons
lemon juice
-
1
tablespoon
olive oil
-
1
teaspoon
yellow miso
-
3
tablespoons
nutritional yeast
-
½
teaspoon
salt
-
¼
teaspoon
white sugar
-
½
cup
fresh basil
-
½
cup
fresh parsley
White Sauce
-
2
tablespoons
olive oil
-
¼
cup
all-purpose flour
-
2 and ¾
cups
unsweetened soy milk
-
1
tablespoon
nutritional yeast
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
Veggie Filling
-
1-2
teaspoons
olive oil
-
8
ounces
baby bella mushrooms
-
1
medium
shallot
-
¼
teaspoon
salt
-
2
cups
spinach
Instructions
- Preheat the oven to 375°F.
- Prepare the tofu ricotta by processing tofu, lemon juice, and olive oil until smooth, then add remaining ingredients and process again.
- Make the white sauce by heating olive oil and flour in a skillet, then whisk in soy milk gradually until thickened.
- Cook mushrooms and shallots in olive oil until softened, then add spinach until wilted.
- Assemble the lasagna by spreading white sauce in a baking dish, layering noodles, tofu ricotta, veggies, and pesto.
- Repeat layers, finishing with noodles topped with white sauce and vegan mozzarella.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 15 minutes.
- Let cool for 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
6
Calories
418
Total fat
23g
Total carbohydrates
35g
Total protein
18g
Sodium
737mg
Cholesterol
14mg
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