I made this lasagna once, over a year ago, and haven't made a lasagna since. I like pasta dishes but I really don't make them often. Occasionally, I'll get the urge (if I have time) to make some homemade pasta dough but that is a once-a-year thing if at all. There was the time last year where I took home 90 free eggs from work. Ok... what do you do with 90 free eggs? After half a day of kitchen time I stocked our freezer with loads of homemade ravioli (3 kinds..mushroom, arugula ricotta, and butternut squash) and mini quiches. It was insane but I used up a lot of the eggs that way. Bad part was, we still had some mini quiches in the freezer when we lost power for 4 days in a snow storm. To try and save the quiches, I buried them outside into the snow where they were devoured by wild animals. At least somebody enjoyed them, right?
Anyways, lasagna. I really like this lasagna from a recipe in a cookbook called The Big Vegan. It's funny, this cookbook really isn't my typical style but there are some really great ideas and recipes in here. The following recipe is an adaptation of the recipe in the book. I felt like making lasagna because I had about 3 cups of this homemade dandelion & sorrel pesto to play around with. I didn't want to overwhelm this yummy pesto with a bunch of dairy, so I turned to this tried and true vegan lasagna. This lasagna is so good, really. I'd bet that you could fool people. Give them a piece of this lasagna and they will have no idea that it is vegan unless you tell them.
* Also! There is a give-a-way. I'm not really use to how give-a-ways work, honestly, I'm not up on my blog etiquette. The reason I am doing it, other than I love you of course, is that by fate I have two of the same cookbook, The Sprouted Kitchen. The give-a-way is being held on the sister post to this one, the pesto post, which can be found here.
Recipe (I made it in a oval, 9" casserole dish and it was filled to the brim)
Vegan pesto of your choice - 16oz (here is the dandelion/sorrel pesto recipe)
Tofu - 1 packet of soft tofu (14oz)
Artichoke hearts - 1 can, drained
Nutritional yeast - 2TB
Miso - 2TB
Olive oil - 1Tb
Salt- a pinch
Tomato sauce recipe
Can of tomatoes (I used whole, peeled) - 14oz, drained half-way
Onion - 1.5 cups, chopped
Garlic - 3 cloves, chopped
Basil - 3Tb, fresh, slivered
Fennel seeds - 1tsp
Oregano - 1.5tsp dried, or 1tsp, fresh
Salt/pepper - to taste
Packet of vegan whole wheat lasagna noodles (or spinach)
Arugula - a few handfuls
(optional) Almond meal or pine nuts - to top
Preheat you oven to 400 degrees about 15 minutes before you are ready to bake. Place all your filling ingredients together in a blender or food processor and blend until smooth. Dump out filling into a bowl and clean the blender, you will need it again. Put a medium pot of water with a pinch of salt over high heat and bring it to a boil. Once the water is boiling you will add you lasagna noodles and simmer for about 7 minutes. Drain the noodles and rinse with cool water. Meanwhile, chop up your onion and garlic. Heat up a deep skillet with 1Tb olive oil and then add the garlic. Cook for a minute and then add in the onions. Cook for a few minutes until soft. Add in the can of tomatoes and all your spices. Cook for a few minutes until bubbling and soft. Taste and adjust salt/pepper. Transfer into a food processor or blender and blend until smooth.
Get out your casserole dish. Layer about 1/2 cup of the tomato sauce on the bottom. Then lay down a layer of noodles, top with about 1.5 cups of filling, and then a handful of arugula. Then noodles, tomato sauce, filling, arugula. Repeat until all the ingredients are used up, adjusting as needed, ending with the last of the tomato sauce. Sprinkle the top with almond meal or pine nuts if desired. Bake in the oven for 40 minutes. Let it cool for 10 minutes, if you can wait, because the filling will be very hot.