1/3C sliced Almonds
1.5C Basil Leaves, packed
2T Water
Half juice of Lemon
3 Garlic Cloves, chopped
Splash of Apple Cider Vinegar
Tofu Ricotta:
1/4C Sunflower Seeds, raw hulled
14oz Extra-Firm Tofu
3 Garlic Cloves
1/4C Nutritional Yeast
Juice of one (1) lemon
Salt to Taste
Marinara Sauce:
1 Yellow Onion (Medium)
1 Carrot (Large)
Roasted Garlic Bulb
1 can of No Salt Added Chopped Tomatoes (15oz can)
1 can of Fire Roasted Chopped Tomatoes (15oz can)
1t oregano
1t Thyme, dried
Pinch of Pepper Flakes, Cayenne Pepper and Black Pepper
Salt to Taste
Stuffing:
6C Spinach
16oz Mushrooms, Bella
Whole Wheat Lasagna Noodles
Toppings: Fresh Basil, Sliced Tomatoes, and/or extra Basil Pesto
Before we delve into the cooking process, let's help speed things up.
1) Start by draining the tofu. Place the tofu between two thick towels and put something heavy on top, like a cast iron pot. Let it drain for about 15-30 minutes.
2) Another thing we can do it roast our garlic. Preheat the oven to 400F. Peel off the loose skin. Cut off the head so the garlic is exposed at the top. Place a piece of tin foil underneath the garlic and wrap it. Place in a small oven-safe dish or muffin tin. Let it cook for 30-40 minutes.
3) Cook your noodles! Look for directions on your packaging. Remember, you will have 3 layers of noodles in a 8X10 casserole dish, so cook enough!
Ok, let's get going!
Start out by making the basil pesto. In a food processor, combine all ingredients: almonds, basil leaves, water, lemon juice, ACV and garlic cloves. Pulse until everything is finely cut up. Add more water, if it's a little thick. Transfer the pesto to a small bowl and set aside for later use.
Next, let's make the tofu ricotta. Remember the tofu? It's probably finished draining, so let's grab it. Put all the ingredients, including the tofu, into a food processor. Again, if it's a little thick you may want to add water. Transfer this ricotta into a small bowl and set aside for later use.
Thirdly, make the marinara sauce. Start by roughly chopping up the onion and carrot. In a large non-stick pot over medium-heat, add in the onion and the carrot. Once the onions become translucent it's time to add in everything else: tomatoes and the spices (except the garlic). Bring to a boil, then turn the heat down and let everything simmer for about 20-30 minutes.
Now, let's get chopping again to make the stuffing. Chop up the spinach and the mushrooms. The spinach should be okay if it's in strips, and the mushrooms could be about a quarter-size. It's unbelievable how much spinach we use, but it will all shrink down! So, don't worry about measuring to a tee. It might be better to have a bit more! Once everything is cut, start by heating a large non-stick pot on medium-heat. When ready, add in the spinach and the mushrooms, stirring often. Cook for about 10-15 minutes, or when everything shrinks down!
Now, it's time to build the lasagna! Good work getting everything completed. Heat the oven to 375 degrees. In your 8X10 casserole dish, spread a little bit of marinara sauce on the bottom. Spread around the entire base. Then lay in the first layer of lasagna noodles. Add about half of the stuffing (mushroom and spinach) and half of the ricotta. Spread evenly. Then, another small batch of the marinara sauce. Top with lasagna noodles. Finish by copying this method. Lastly, drizzle any leftover marinara sauce on the top. Then, spread your basil pesto on top. Top with freshly, cut tomatoes (if you would like). Apply foil to the top and cook for about 30 minutes. Then, check it and remove the foil. Cook for another 15-20 minutes, or until the noodles are brown on the edges. Take out of the oven and let it cool before eating.
Top with fresh basil, and enjoy!
Prep time: 1.5 hr
Serves about 4 people
1t Thyme, dried
Pinch of Pepper Flakes, Cayenne Pepper and Black Pepper
Salt to Taste
Stuffing:
6C Spinach
16oz Mushrooms, Bella
Whole Wheat Lasagna Noodles
Toppings: Fresh Basil, Sliced Tomatoes, and/or extra Basil Pesto
Before we delve into the cooking process, let's help speed things up.
1) Start by draining the tofu. Place the tofu between two thick towels and put something heavy on top, like a cast iron pot. Let it drain for about 15-30 minutes.
2) Another thing we can do it roast our garlic. Preheat the oven to 400F. Peel off the loose skin. Cut off the head so the garlic is exposed at the top. Place a piece of tin foil underneath the garlic and wrap it. Place in a small oven-safe dish or muffin tin. Let it cook for 30-40 minutes.
3) Cook your noodles! Look for directions on your packaging. Remember, you will have 3 layers of noodles in a 8X10 casserole dish, so cook enough!
Ok, let's get going!
Start out by making the basil pesto. In a food processor, combine all ingredients: almonds, basil leaves, water, lemon juice, ACV and garlic cloves. Pulse until everything is finely cut up. Add more water, if it's a little thick. Transfer the pesto to a small bowl and set aside for later use.
Next, let's make the tofu ricotta. Remember the tofu? It's probably finished draining, so let's grab it. Put all the ingredients, including the tofu, into a food processor. Again, if it's a little thick you may want to add water. Transfer this ricotta into a small bowl and set aside for later use.
Thirdly, make the marinara sauce. Start by roughly chopping up the onion and carrot. In a large non-stick pot over medium-heat, add in the onion and the carrot. Once the onions become translucent it's time to add in everything else: tomatoes and the spices (except the garlic). Bring to a boil, then turn the heat down and let everything simmer for about 20-30 minutes.
Now, let's get chopping again to make the stuffing. Chop up the spinach and the mushrooms. The spinach should be okay if it's in strips, and the mushrooms could be about a quarter-size. It's unbelievable how much spinach we use, but it will all shrink down! So, don't worry about measuring to a tee. It might be better to have a bit more! Once everything is cut, start by heating a large non-stick pot on medium-heat. When ready, add in the spinach and the mushrooms, stirring often. Cook for about 10-15 minutes, or when everything shrinks down!
Now, it's time to build the lasagna! Good work getting everything completed. Heat the oven to 375 degrees. In your 8X10 casserole dish, spread a little bit of marinara sauce on the bottom. Spread around the entire base. Then lay in the first layer of lasagna noodles. Add about half of the stuffing (mushroom and spinach) and half of the ricotta. Spread evenly. Then, another small batch of the marinara sauce. Top with lasagna noodles. Finish by copying this method. Lastly, drizzle any leftover marinara sauce on the top. Then, spread your basil pesto on top. Top with freshly, cut tomatoes (if you would like). Apply foil to the top and cook for about 30 minutes. Then, check it and remove the foil. Cook for another 15-20 minutes, or until the noodles are brown on the edges. Take out of the oven and let it cool before eating.
Top with fresh basil, and enjoy!
Prep time: 1.5 hr
Serves about 4 people
Great recipe, great explanation! The only thing I would change is to put up the marinara sauce first. It has to cook for a while, so it will get done while everything else is getting ready.
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