Saturday, April 28, 2012

"Cheesy" Lasagna with Fresh Basil and Spinach

YUM!  I took a tip from the French on this one.  They do not use ricotta in their lasagna.  They use a bechamel.  So, living here, where vegan cheese is non-existent, I whipped up this lasagna with what I could get.  By the way, be careful with the lasagna noodles.  They usually will have egg in them.  I had to get mine from the UK.

Preheat oven to 185 C (350 F).  

In a food processor, pulse...
1 cup fresh basil
1 cup fresh spinach
1 cup Italian bread crumbs
1 cup nutritional yeast
2 cloves garlic, peeled
... until crumbly.

In a small sauce pot, heat 2 tbsp olive oil.  Add 2 tbsp flour all at once, and stir rapidly to eliminate the lumps.  Cook until bubbly.  Add 1 cup vegan milk, 1 tsp salt, and 1/2 pepper.  Cook, stirring constantly, until thickened.

Spread a little bit of jarred marinara sauce on the bottom of a medium casserole dish.  Add 2 noodles, uncooked.  Top with half of your milk mixture.  Top with half of the bread crumb mixture.  Top with half of the remaining marinara sauce.  Add 2 more noodles, the rest of the milk mixture, most of the bread crumb mixture (save a little for the top), and the rest of the marinara.  Sprinkle with the rest of the crumbs.

IMPORTANT!!! - Wrap tightly with aluminum foil.  Bake for 45 minutes.  Take out, remove cover, and let sit for 10 minutes before serving.

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