Last but definitely not least, in the pasta series, is this lasagna verde, packed with layers of green goodness!
Vegan, nut free, soy free | Serves 3 | MAIN
Ingredients:
Veggies:
- 4 courgettes
- 1 onion
- 1 garlic clove
- 1 tablespoon of olive oil
- Pinch of oregano
- Salt and pepper
Tofu ricotta:
- 240g firm tofu
- 50g fresh spinach
- 50g peas (frozen or fresh)
- 2 tablespoons nutritional yeast
- 1 clove of garlic
- 1 tablespoon of olive oil
- 1 tablespoon pesto (ready or homemade)
- Salt and pepper
Bechamel:
- 1,5 tablespoon butter
- 1,5 tablespoon flour
- 600ml soy milk
- Pinch of nutmeg
- 1 tablespoon nutrition yeast
- Salt and pepper
To assemble:
- 1 tablespoon of olive oil
- 5 tablespoons pesto (ready or homemade)
- 12 lasagna sheets
- 100g fresh spinach leaves
- Shredded vegan cheese
Steps:
1.Cut the courgettes, onion and garlic in thin slices. Place them in a bowl, add the olive oil and herbs and mix well.
2.Spread the veggies on a baking tray on a single layer (you might need two trays) and bake in a preheated oven at 180°C for approximately 20 minutes.
3.To make the ricotta, add all the ingredient in a food processor and blend for few seconds.
4.To make the bechamel, in a saucepan on a medium heat, add the butter, and once it has melted add the flour.
5.Use a whisk to incorporate it well into the butter, and use a silicon spatula to scrape anything that is stack on the sides of the pan.
6.Gradually add the milk, while whisking constantly to get rid of any lumps that might appear.
7.The bachamel is ready when is silky smooth. Add the remaining ingredients, mix to combine and remove from the heat.
8.In a shallow bowl, add some hot water, and soak the lasagna sheets in batches, for a couple of seconds.
9.To assemble, in the bottom of a (26cm x 16cm) baking dish, spread the olive oil and 1 tablespoon of pesto.
10.Then add a layer of lasagna sheets, spread 1/3 of the tofu ricotta, add 1/3 of the veggies, followed by a layer of fresh spinach, 1/4 of the bechamel sauce and 1 tablespoon of pesto. Repeat this for 2 more times, so that we have 3 layers in total.
11.To finish it, cover it with a layer of lasagna sheets, the remaining bechamel and pesto and the shredded vegan cheese.
12.Bake in a preheated oven at 190°C for approximately 30 minutes.
13.Let it rest 30 minutes, before you cut a slice.
Enjoy!
Notes:
*You can prep the tofu ricotta and veggies in advance.
*Once you assemble the dish, you can store it in the fridge (for up to 3 days) or freeze (for up to 3 months) to bake it later, just increase the baking time by 5-10 minutes more.