Originally Posted by kangamitroo
ambereva--please share your vegan eggplant-portabello lasagna recipe.
Here ya go. I make huge batches of the pesto and keep them in my freezer, makes the prep for the lasagna much easier. It's also really good on plain pasta and as a spread on a wrap. Also, I use different veggies sometimes depending on what's in season, but always with the eggplant and mushrooms.
Makes 2 lasagnas, eat one now and freeze the other.
• 1 pound whole grain lasagna noodles
• 1 Tblsp olive oil
• 1 large onion and 1large red bell pepper, finely diced
• 3 cloves garlic, minced
• 2 lb extra firm tofu, crumbled
• 2 eggplant, 3 zucchinis, 2 portabello mushrooms, finely diced
• 1/3 cup Tahini
• 1 Tblsp nutritional yeast
• Pepper and salt, to taste
• 2 large handfuls basil leaves
• 1 lb. Spinach, steamed
• 1/4 cup olive oil
• 1 cup raw walnuts
• 1 Tblsp lemon juice
• 1 Tblsp minced garlic
• Salt and pepper to taste
• 1 - 3 heirloom tomatoes, 1/2" slice
1. Boil water in a large pot. Add a drop of olive oil and the noodles. Reduce heat to medium high and cook until pasta is al dente. Rinse in cold water, set aside
2. Sautee veggies in a large pot, beginning with onions, garlic and peppers and adding the rest once the onions and peppers begin to soften. Cook until soft and golden (up to 30 minutes)
3. Reduce heat, add crumbled tofu, cook 5 minutes, stirring. Mix with remaining filling ingredients and set aside
4. Pesto: process all ingredients in a food processor
5. Preheat oven to 350 degrees
6. Lightly oil the pans. Layer noodles, pesto, and filling - twice.
7. Finish with a layer of pasta, then pesto, then garnish with sliced tomatoes
8. Bake until lasagna is thoroughly heated, approximately an hour
9. Cool 10 - 15 minutes before serving