Ingredients: |
Ingredients: 1 box no-boil lasagna pasta strips
1 container extra firm tofu, cut into 1/2 inch thick 'tofu steaks
1-2 c Mozzarella or Monterey Jack cheese
Tofu/mushroom/zucchini fillings:
2 c zucchini, thinly sliced
5 cloves garlic, chopped
1 1/2 c mushrooms, sliced
agave syrup
fresh lemon juice
For Pesto:
2 cups raw unsalted pine nuts (pignolias)
1/2 c garlic
1 c parsley, chopped
1 large bunch fresh basil, stems removed
1/4 c olive oil
2 large lemons, squeezed
2 T agave syrup
1 tsp pepper
1 tsp salt
1 large jalapeno, stem removed
Also needed:
crushed red pepper flakes
olive oil
salt/pepper as needed
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Directions: |
Directions:Pesto sauce.
.
Combine all the pesto ingredients in the food processor-toasted nuts, lemon,parsley, basil, olive oil, salt, pepper, agave, jalapeno and garlic- grind until smooth.
Grease the bottom of your pan with olive oil.
You may use a 9" round pan or a long rectangle casserole dish.
place a thin layer of tomatoes on the bottom layer
Lay one layer of no-boil pasta strips in pan.
Spread a layer of pesto sauce.
Then a thin layer of cheese.
Then another layer of pasta strips.
A little overlap of the pasta is good.
Put a thin layer of mozzarella cheese on pasta.
et pan aside.
Add 2 Tbsp olive oil, 3 Tbsp lemon juice and 1 Tbsp agave syrup to a hot saute or soup pan. Add the sliced tofu.
Cover pan and allow to braise for a few minutes over med-high heat.
You want to brown the edges of the tofu, while still keeping the center of the tofu fluffy and moist.
Salt and pepper the tofu as needed.
About 1/2 teaspoon salt/pepper per batch.
Repeat this process with all your tofu rectangles.
Next, in the still hot pan, add a few drizzles of olive oil, dash of salt and the mushrooms, zucchini and chopped 5 chopped garlic cloves.
add leftover lemon juice and pine nuts
Saute for a few minutes, covered.
Add fresh black pepper and toss this mixture.
Remove from heat when ready, set aside.
Now back to the lasagna layering.
Atop the last layer of pasta, spread a layer of neatly placed zucchini rounds.
Then a layer of tofu, tightly packed. (Only tofu layer)
Then do a layer of mushrooms and any remaining zucchini.
Then do another layer of pasta.
Then the last layer of thickly spread pesto.
Here, you can either top it with thick mozzarella cheese, or do a layer of pasta, then cheese.
Then cover tightly with a greased foil sheet.
Place in a 350 degree oven to bake for 45 minutes.
When the 45 minutes are up, carefully uncover the lasagna and broil it on high for about 5 minutes to brown the top cheese layer and crisp up the edges
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This recipe for Spicy Lasagna Verde with Green Basil Pesto is from