Outstanding Presto Manifesto Vegan Lasagna

Creamy lasagna with whole grain noodles, tofu, pesto, grilled veggies

From The Blossoming Lotus Cafe Cookbook - Vegan World Fusion Cuisine

If basil pesto is out of season, try parsley walnut pesto - fantastic anytime of year!

Total Prep & Cook Time: 90 Minutes

Yield: 10 Servings

Nutrition Data, 270g Serving: 517 cal, 43g carb, 32g fat, 78mg sodium, 4g fiber, 19g protein, low Cholesterol. Estimated glycemic load 26

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Ingredients:

• 1 pkg lasagna noodles (9 - 12 noodles) (recipe calls for whole grain noodles)
• Approx. 3 cups pesto - see recipe below or use Basil Pine Nut Pesto
• 5 - 6 cloves garlic, peeled & minced (omit or decrease if you're not a big garlic fan)
• 5 cups grilled or sautéed veggies - choose from zucchini, eggplant, red or green bell peppers, portobello mushrooms, spinach, broccoli, or your favorites
• Tofu Filling:
• 2 Tbsp olive oil
• Optional: 1/2 cup diced onion
• 2 lb extra firm tofu (press firm tofu to make it extra firm) - crumbled
• 6 Tbsp roasted Tahini
• 2 Tbsp fresh minced basil leaves (or 2 tsp dried)
• 2 Tbsp fresh minced Italian parsley
• 1 Tbsp nutritional yeast
• 1/2 tsp crushed red pepper flakes
• Pinch cayenne pepper

• Salt & pepper, to taste
• Garnish:
• 3 - 4 medium tomatoes, 1/4" slice
• Optional: 2 Tbsp black sesame seeds
• Optional: Vegan shredded cheese

Pesto Ingredients:

• 2 1/2 cup basil, tightly packed
• 3/4 cup olive oil
• 1/2 cup macadamia or pine nuts (walnuts will also work)
• 4 Tbsp lemon juice
• 1 Tbsp minced garlic
• 2 tsp shoyu, or to taste
• Salt and pepper to taste

Directions:

1. Boil water in a large pot. Add a tsp of olive oil and the noodles. Reduce heat to medium-low and cook until pasta is al dente (5 - 7 minutes). Rinse in cold water, set aside
2. SV Note: If using whole grain noodles, either don't cook them, or plunge in boiling water just until they're softened, then rinse with cold water. That way, they'll stay in one piece!
3. Grill veggies, slice thin, set aside. Or slice thin and sauté after onions and garlic
4. Filling: Heat olive oil in a large sauté pan. Sauté onion and garlic 5 minutes
5. If you're not grilling the veggies, add them and sauté 5 minutes
6. Mix tofu with tahini, basil, Italian parsley, nutritional yeast, red pepper flakes, cayenne, salt & pepper to taste. Set aside
7. Pesto: process all ingredients in a food processor or blender
8. SV Note: If you don't have machines, chop and mix by hand
9. Preheat oven to 350 degrees
10. Lightly oil the pan. Layer noodles, 1/3 pesto, tofu mixture, veggies, optional shredded vegan cheese - twice
11. Finish with a layer of pasta, then tofu, then pesto
12. Garnish with sliced tomatoes and black sesame seeds or shredded vegan cheese
13. Bake until lasagna is thoroughly heated, 30 - 40 minutes
14. Optional: Broil for a few minutes to brown the top if you're using vegan cheese
15. Turn off oven and leave lasagna in the oven 10 more minutes
16. Remove from oven and cool 10 - 15 minutes before serving

Cooking Tips:

Use a 9 x 13 glass or stainless steel casserole dish.

We found it easier NOT to use whole grain lasagna noodles. If you use whole grain noodles, it's best to just soften the noodles in hot water, rather than cook them, so they'll stay in one piece. Vary the veggies as you like.

If you don't have a grill handy, sautéing works just fine. If pesto isn't possible, use marinara sauce. If you don't have some ingredients, omit or substitute. Add a layer or two of soy cheese if you like a cheesy lasagna.

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