I like to buy frozen veggies because they last, and are fresh, for longer periods of time. I hate when fresh produce goes bad! Being a mama of a little one, sometimes it’s not always possible to use your fresh produce as fast as it needs to be used! If you have a Trader Joes near you, they have a large variety of frozen veggies from kale, to leeks, to herbs, to roasted corn and peppers.
Whole Wheat Kale Pesto Lasagne
makes 1 – 9 x 13 inch casserole
For the pesto:
8 oz frozen kale, steamed
1 cup basil leaves
2 cloves garlic
1/4 c. walnuts, toasted
1/4 c. olive oil
salt and pepper to taste
For the ricotta:
1 pound sprouted tofu, drained/pressed
1/4 c. balsamic vinegar
2 cloves garlic, minced
2 tbsp. olive oil
2 tsp. concentrated vegetable soup base
1 tsp salt
1/4 tsp. black pepper
5 basil leaves, chopped
1 box whole wheat lasagna noodles
2 c. fresh or jarred marinara sauce
2 c. vegan mozzarella style cheese
dried oregano and basil (optional)
First, prepare the tofu ricotta; crumble the tofu with your hands into a bowl. Add the balsamic vinegar, garlic, olive oil, soup base, salt, pepper and basil and stir to combine. Cover and refrigerate for at least 30 minutes to one hour. Next, prepare the kale pesto. Steam the kale in a pot of about 2 tablespoons of water for 5-10 minutes. Remove from heat, drain and allow to cool. Place cooled kale, basil, garlic, walnuts, in a blender or food processor and pulse until combined. Then add the olive oil and salt and pepper. Pulse for another 3-5 minutes. Transfer to a bowl, cover and refrigerate until ready to use. Now, bring a large pot of salted water to a boil. Boil the lasagne noodles for 9 minutes, stirring after each 2-3 noodles placed in the water. Drain water and lay the noodles on waxed paper or aluminum foil so they don’t stick together. Preheat the oven to 375 degrees Farenheit. Now it’s time to assemble!
First, spread a thin layer of marinara sauce on the bottom of a 9×13 baking pan. Place 3 noodles long ways in the pan. Spread a layer of tofu ricotta on top of noodles (as much or as little as you’d like) and spread a layer of marinara sauce on top of the ricotta. Put 3 more noodles on top. Spread a thick layer of the kale pesto on top and then put 3 more noodles on top of pesto. Repeat until you have used all the lasagne noodles. On the very top, spread a thick layer of marinara sauce and top with 1 1/2 – 2 cups of vegan mozzarella cheese. Bake in the oven for 45 minutes to one hour, until cheese on top is browned slightly and bubbling. Sprinkle with dried oregano or basil herbs to taste. Allow to cool slightly before slicing and serving.
I hope you enjoyed my second post for VeganMoFo 2012! Tomorrow I will post my recipe for focaccia bread that made a sneak peek in this post. I also have some great dessert recipes coming. Happy MoFo everyone.