Pesto Lasagna

Pesto Lasagna
makes
1 9x13-inch pan
prep time
30 minutes
cook time
60 minutes
Product
Ingredient List

Parmesan:

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon salt

 

Ricotta:

  • 1 block tofu
  • 1/3 cup cashews
  • 1/2 cup Parmesan (recipe above)
  • 1/2 cup basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste

 

Lasagna:

  • 16 ounces (1 box) lasagna noodles
  • 8 ounces (1 package) Upton's Naturals Italian Seitan
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • Olive oil
  • Salt and pepper

 

  • 1/2 cup artichoke hearts, chopped
  • 1 cup roasted red peppers
  • 1/3 cup prepared pesto
  • 3 cloves garlic, minced

 

  • 24 ounces marinara

 

  • 1/4 cup Parmesan (recipe above)
  • 1-1 1/2 cups shredded vegan mozzarella cheese
directions
Preheat oven to 375°F.

Start by pressing the tofu for the ricotta. Set aside and begin working on the other components of the lasagna.

To make the parmesan, combine the cashews, almonds, nutritional yeast, and salt in a food processor. Grind until the mixture reaches a sandy texture, just like parmesan.

If you store your nuts in the freezer, let them warm up before making the parmesan. The oils in the nuts will remain solid and the nutritional yeast won’t adhere to the nuts if they’re too cold.

To make the ricotta, combine all ingredients but the tofu in the food processor and blend until finely chopped. Add the tofu and pulse until the tofu is finely crumbled and the ingredients are mixed into the tofu. Alternatively, you may want to crumble the tofu by hand. The food processor can quickly turn your ricotta into paste.

To prepare the lasagna, boil lasagna noodles to just before al dente, according to package instructions, about 4-5 minutes.

Slice the onion into large pieces and sauté in olive oil with the garlic over medium-high heat until fragrant and browned, about 6-7 minutes. Add the Italian Seitan and cook for 2 more minutes. Set aside.

Combine the artichokes with the roasted red peppers, then stir together with pesto and garlic. Feel free to vary the vegetables used here, if desired.

To assemble: Drizzle olive oil on the bottom of a 9x13-inch pan, cover with a thin layer of marinara, line with noodles.

Top layer with marinara, then dollop on tofu ricotta and scatter the sautéed onions, garlic, and Italian Seitan. Top with more marinara, 1/4 cup mozzarella, and another layer of noodles.

Top this layer with artichoke and roasted pepper mix, tofu ricotta, and a little marinara. Add another layer of noodles.

Finally, top this layer with marinara (liberally, as the top layer tends to dry out). Cover the top with remaining mozzarella. Top with Parmesan, salt, pepper, and a drizzle of olive oil.

Cover in foil and bake for 35-45 minutes, until the lasagna is bubbling, the cheese is melty. Check to make sure the noodles aren’t overcooked, every so often. Let cool slightly and serve topped with extra Parmesan.
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