Spinach & Pesto White Lasagna

Spinach & Pesto White Lasagna

I love Lasagna of all kinds, whether they are filled with veggies or with vegan meat. Even Lasagnas that are made entirely from Vegetables, noodles and all are also awesome. So that brings me to this White Lasagna. Tomato Sauce is the tradtional way to go but it’s nice to change things up and be a bit more decadent with a Lasagna made with Alfredo Sauce! This Lasagna doesn’t stop there. It also includes layers of Tofu Ricotta, Spinach and fresh Pesto. It may seem like there’s a lot of steps but most of it can and is encouraged to make up to two days before.

The recipe includes all the basic ingredients but then is broken down into sections by filling.

Serves 4 -6

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Ingredients

12 Lasagna Noodles (either cooked or no boil)

10 oz of baby Spinach roughly chopped

1 Package Shredded Mozzarella ( I used Follow Your Heart)

Salt & Pepper to taste

Chopped Parsley to garnish

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 Nutrtional Yeast

2 Tbsp of Lemon Juice

Salt & Pepper to taste

Pesto

2 cups of fresh Basil

2 cloves of Garlic

1/3 cup Pine Nuts lightly toasted

1/3 cup grated Parmesan ( I used Follow Your Heart)

1/3 cup Olive Oil

Alfredo Sauce

1 cup Raw Cashews soaked & rinsed

1 cup grated Parmesan ( I used Follow Your Heart)

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 x7 or larger)

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

Directions

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 dry.

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: Rougly 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: 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. Belnd until completely smooth. Add more Plant Milk if still thick.

8. If you are using Lasagna Noodles that need to be boiled. Cook them just slightly under the time specified on the package directions. They will be easier to handle while assembling and will cook further in the oven.

9. Before Assembly: Mix together the sautéed Spinach and Tofu Ricotta with 1/3 cup of the shredded Mozarella. Also, make sure the Pesto is at room temperature.

9. Lasagna: to assemble the Lasagna, start with a few Tbsp of the Alfredo 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. Repeat these steps until you are out of noodles and filling.

10. On the top / last layer: Cover the Lasagna with the remaining Mozzarella and remaining Alfredo sauce. Try to ensure that everything is well coated.

11. 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