The Best Vegan Lasagna

The Best Vegan Lasagna
Ingredients:

• 20 oz whole grain lasagna noodles

Filling:

• 1 Tblsp olive oil
• 1 large onion and 1large red bell pepper, finely diced
• 3 cloves garlic, minced
• 2 lb extra firm tofu, crumbled
• 1 eggplant, 3 zucchinis, 2 portabello mushrooms, finely diced
• 1/3 cup Tahini
• 1 Tblsp nutritional yeast
• Pepper and salt, to taste

Pesto:

• 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

Garnish:

• 1 – 3 heirloom tomatoes, 1/2″ slice

Preparation:
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 pan. Layer noodles, 1/3 pesto, and ½ 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

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