Spinach & Pesto White Lasagna


Ingredients

Tofu Ricotta

  • 16 oz Extra Firm Tofu well drained
  • 2 cloves of Garlic minced 1 Tbsp of Miso Paste
  • 1 Tbsp of Tahini 2 Tbsp of Nutritional Yeast
  • 2 Tbsp of Lemon Juice
  • Salt & Pepper, to taste

Pesto

Alfredo Sauce

  • 1 cup Raw Cashews, soaked & rinsed
  • 1 cup Follow Your Heart Shredded Parmesan
  • 2 1/3 cups of Plant Milk
  • 1/2 tsp of Nutmeg
  • 1 tsp of Garlic Powder
  • Salt & Pepper, to taste
  • Large Baking Dish (11” x 7” or larger)

Note: If using no-boil noodles try to ensure that each most of the noodles have either filling or sauce on them. Also, the cooking time for no-boil noodles will be a little longer at 65-70 minutes before browning the top.

Instructions

  1. Tofu Ricotta: Let the block of Tofu sit and after about 20 -30 minutes pour off any liquid. Using a fork gently mash the Tofu until it resembles the texture of Ricotta
  2. Add in the Minced Garlic, Miso Paste, Tahini, Lemon Juice, Nutritional Yeast, Salt & Pepper and mix well. Refrigerate covered until ready to use
  3. Pesto: In a food processor combine the Basil, Pine Nuts, Parmesan Cheese, Garlic, Salt & Pepper and pulse until its coarsely chopped but still
  4. With the processor running slowly add in the Olive Oil until it all comes together as a loose paste. Cover and refrigerate until ready to use
  5. Spinach: Roughly chop the Spinach and then wilt it in a hot pan with a little bit of Salt & Pepper. You can use Water or just a little bit of Oil. Set aside
  6. Alfredo Sauce: A.Soak the Cashews in hot water for at last 30 minutes. Drain, rinse and set aside
  7. In a blender combine the Cashews, Plant Milk, Parmesan, Nutmeg, Garlic Powder, Salt & Pepper. Blend until completely smooth. Add more Plant Milk if still
  8. If you are using Lasagna Noodles that need to be boiled. Cook them a just slightly under the time specified on the package directions. They will be easier to handle while assembling and will cook further in the
  9. Before Assembly: Mix together the sautéed Spinach and Tofu Ricotta with 1/3 cup of the shredded Mozzarella. Also, make sure the Pesto is at room
  10. Lasagna: to assemble the Lasagna, start with a few Tbsp of the Alfredo sauce on the bottom of the baking dish. Put down a layer of boiled or no boil noodles. Spoon out a few dollops of the Spinach Ricotta mixture and try to gently spread it out. Put down another layer of noodles and add a few spoonfuls of Pesto, gently spreading it out. Add the next layer of noodles and spoon on a little bit of Alfredo sauce. Repeat these steps until you are out of noodles and
  11. On the top / last layer: Cover the Lasagna with the remaining Mozzarella and remaining Alfredo sauce. Try to ensure that everything is well
  12. Cover with foil and bake for 55 minutes at 350. Remove the foil, turn the oven to broil and continue to cook for another 5-8 minutes to lightly brown the top. Garnish with chopped parsley before serving.

 

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