Pesto Lasagna

Name: Pesto Lasagna
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1 cup cooked or canned white beans, rinsed and drained if canned; 1 pound firm tofu, well drained and blotted dry; 3 cups marinara sauce; 1 cup shredded vegan mozzarella cheese (optional); Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ cup olive oil; 1 cup cooked or canned white beans, rinsed and drained if canned; ¼ cup pine nuts, almonds, or walnuts; ¼ cup pine nuts, almonds, or walnuts; 2 teaspoons mellow white miso paste; 1½ cups packed fresh basil leaves; 12 ounces uncooked lasagna noodles; 3 garlic cloves, peeled; ¼ cup pine nuts, almonds, or walnuts

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Lasagna is a delicious way to feed a crowd—and easy, too, especially when you assemble it ahead of time. Use gluten-free lasagna noodles to make this gluten-free; either way, use regular noodles rather than the no-boil kind. The softening step below is all that’s needed to prep them.

Ingredients

12 ounces uncooked lasagna noodles
3 garlic cloves, peeled
¼ cup

Europe
Italy
Pasta
Mediterranean
Vegan

Method

Preheat the oven to 375°F. Arrange the lasagna noodles in a 9 x 13-inch baking dish. Pour enough boiling water over the noodles to cover. Set aside to soften.
In a food processor, combine the garlic and pine nuts in a food processor and pulse until coa