Lots of work went into this one. I'm ever so grateful for my friend, Amanda, for helping me!!
Source: The Accidental Vegan by Devra Gartenstein
Takes about an hour and a half total.
- 12 to 15 lasagna noodles
- 2lbs soft tofu
- 2 cups pesto (see appendix a, below)
- 4 cups tomato sauce
- 1 cup faux cheese (see appendix b, below)
- Preheat oven to 350. Bring a large pot of salted water to boil over medium-high heat, and add the lasagna noodles. Cook until noodles for about 8-10 minutes (or until noodles are soft). Drain and set aside.
- While the noodles are cooking, crumble the tofu into a bowl with the pesto.
- Then layer the ingredients in a 9 x 11 pan as followed:
- 1/3 of the tomato sauce
- 1/3 of the noodles
- 1/2 of the tofu/pesto mixture
- another 1/3 of the noodles
- another 1/3 of the tomato sauce
- the rest of the tofu/pesto mixture
- the 1 cup of faux cheese
Appendix A: Pesto
- 1/2 cup sun-dried tomatoes
- 2 cloves garlic
- 3 cups loosely packed basil leaves
- 1 cup raw walnuts
- 2tbs extra-virgin olive oil
- 1/2 cup chopped parsley
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Soak the sun-dried tomatoes in boiling water for a few minutes, until softened.
- Put the garlic in a food processor and pulse several times until chopped finely. Drain the sun-dried tomatoes and add to the garlic, along with the basil, walnuts, olive oil, parsley, salt, and pepper. Process until smooth. Note: If you mix this with pasta or veggies that have just been cooked, don't reheat the mixture further, as you may risk burning it. You can also serve pesto cold, as a spread on bread or crackers.
Appendix B: Faux Cheese
- 1tbs olive oil
- 1/2 cup whole wheat pastry flour (or any flour will do)
- 1/2 cup nutritional yeast, preferably large flake
- 3 cups water
- 1tsp sea salt
- 1 tsp prepared mustard
- Gently heat the oil in a saucepan over medium-low heat. Then whisk in the flour and nutritional yeast. Turn the heat down to low and cook, whisking constantly for a minute or two, or until the mixture is reasonably homogenous, with few lumps.
- Add the water and raise the heat to medium. Bring the mixture to a boil, whisking until it is relatively smooth. Simmer for 2-3 minutes, or until the mixture thickens to the consistency of pea soup.
- Remove from heat and whisk in the salt and mustard. Be sure to use immediately, as this mixture forms a layer on top.
When Amanda and I finished our dinner, we finished up some vegan sugar cookies Amanda started earlier in the day. Sorry I don't have the recipe for this one, but I wanted to share the pretty pictures: