Vegan Lasagna Verde

Name: Vegan Lasagna Verde
Cook time: 1 h
Total time: 1 h
Yield: 8 serving
Ingredients: 1 tablespoon extra-virgin olive oil; 12 lasagna noodles; 2 cups fresh basil leaves; 2 cups fresh spinach; ½ cup fresh lemon juice; ½ cup walnuts; ¼ cup raw pumpkin seeds; ¼ cup extra-virgin olive oil; 1 Jalapeño; 1 to 3 cloves garlic; 14 ounces ﬁrm or silken tofu; ½ teaspoon extra-virgin olive oil; Few pinches of sea salt and freshly ground black pepper; 1 tablespoon nutritional yeast; 1 ½ cups raw cashews; ½ to 1 ½ cups nondairy milk; 2 tablespoons fresh lemon juice; Sea salt and freshly ground black pepper; ½ to 1 cup vegan mozzarella cheese shreds; ½ cup chopped fresh basil

User Reviews

5.0

3 reviews

Excellent

Cook Time
1 hr
Total Time
1 hr
Servings
8
Calories
451 kcal
Course
Main Course
Cuisine
Italian

Vegan Lasagna Verde

Omar Parker

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This vegan lasagna verde is packed with healthy flavor from tofu, jalapeno pesto, and creamy cashew ricotta.

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Ingredients

Servings

1 tablespoon extra-virgin olive oil
12 lasagna noodles

Spicy Jalapeño Pesto

2 cups fresh basil leaves
2 cups fresh spinach
½ cup fresh lemon juice
½ cup walnuts
¼ cup raw pumpkin seeds
¼ cup extra-virgin olive oil
1 Jalapeño seeded
1 to 3 cloves garlic

Tofu

14 ounces ﬁrm or silken tofu thinly sliced
½ teaspoon extra-virgin olive oil
Few pinches of sea salt and freshly ground black pepper
1 tablespoon nutritional yeast optional

Cashew Ricotta

1 ½ cups raw cashews soaked overnight
½ to 1 ½ cups nondairy milk or water, see instructions
2 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper

Topping

½ to 1 cup vegan mozzarella cheese shreds
½ cup chopped fresh basil for garnish

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Instructions

Preheat the oven to 350°F. Grease a lasagna baking dish with the 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, 10 to 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. (If you are able to cook more than 4 noodles at a time without having them stick together, you can do that too.) Reserve ½ cup of the pasta cooking water.

For the Spicy Jalapeno Pesto

In a high-speed blender, combine all the pesto ingredients with ⅓ cup of the pasta cooking water and blend, increasing the speed from low to high, until smooth. The pesto should be thick, yet easy to pour and drizzle, a tad thicker than the consistency of tomato sauce for pizza. Add more of the pasta cooking water, a spoonful at a time, if desired to thin out the texture of the pesto a bit. Pour the pesto into a bowl and set aside.

For the Tofu

In a sauté pan, heat the oil over medium-high heat. Add the tofu slices and season with salt, pepper, and nutritional yeast (if using). Cook, stirring occasionally, until the tofu edges brown, 3 to 4 minutes. Set aside.

For the Cashew Ricotta:

Drain the soaked cashews and rinse under warm water. Place the cashews in a food processor or high-speed blender.
Add the lemon juice and ½ cup of the liquid and process on high until smooth, which may take a few minutes depending on the strength of your food processor. The water will create a standard creamy texture, but using nondairy milk as the liquid will create an extra-creamy texture. When blending, if the ricotta is looking too dry, add more nondairy milk or water as needed. You want the end result to be a bit thicker than hummus. Fold in salt and pepper to taste.

Make the Lasagna:

Add the tofu over the bottom layer of noodles in the baking dish. Top with a generous layer of the cashew ricotta, followed by a layer of pesto, a sprinkle of vegan cheese, and a layer of noodles. Add the remaining cashew ricotta and pesto and any remaining tofu. Top with another layer of noodles. You can layer the lasagna however you’d like, really, just be sure to finish off with a top generous layer of pesto sauce and a sprinkle of vegan cheese.
Cover tightly with foil and bake for about 40 minutes. The top of the lasagna will be rippled and drier in texture, and the layers will be moist and tender. The edges should be lightly browned but not overcooked or crispy. Remove the foil, turn the oven to broil, and broil for 1 to 2 minutes. Let cool for at least 20 to 30 minutes in the baking dish before slicing and serving. This cooling time before serving is important. Do not serve too hot or the layers will fall apart too easily. Top with fresh basil to serve. Serve warm.

Notes

This recipe comes from the cookbook, Happy Healthy Vegan Kitchen. It's being shared with permission from the author.

Nutrition Information

Show Details

Calories 451kcal (23%) Carbohydrates 43g (14%) Protein 13g (26%) Fat 26g (40%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Monounsaturated Fat 13g Trans Fat 0.001g Sodium 27mg (1%) Potassium 452mg (13%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1237IU (25%) Vitamin C 15mg (17%) Calcium 90mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 451 kcal

% Daily Value*

Calories	451kcal	23%
Carbohydrates	43g	14%
Protein	13g	26%
Fat	26g	40%
Saturated Fat	4g	20%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	13g	65%
Trans Fat	0.001g	0%
Sodium	27mg	1%
Potassium	452mg	10%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	1237IU	25%
Vitamin C	15mg	17%
Calcium	90mg	9%
Iron	3mg	17%