Vegan Green Lasagna with Peas (Print Version)
# Ingredients:
→ For the tofu béchamel sauce
01 -
14 oz (400g) silken tofu
02 -
1 cup (250ml) unsweetened soy milk
03 -
1/3 cup (35g) nutritional yeast
04 -
2 tablespoons olive oil
05 -
2 tablespoons tapioca starch or cornstarch
06 -
1½ teaspoons salt
07 -
½ teaspoon freshly ground black pepper
08 -
¼ teaspoon ground nutmeg
→ For the pea pesto
09 -
2/3 cup (75g) frozen peas, thawed
10 -
5 cups (150g) fresh spinach
11 -
2 cups loosely packed (50g) fresh basil leaves
12 -
1/4 cup (25g) walnuts
13 -
2 garlic cloves
14 -
1 tablespoon nutritional yeast
15 -
1½ teaspoons salt
16 -
7 tablespoons olive oil
→ For assembly
17 -
14 oz (400g) lasagna sheets
18 -
2 cups (250g) frozen peas
19 -
1/2 cup (50g) vegan shredded cheese
# Instructions:
01 -
Combine all the ingredients for the tofu béchamel in a blender and blend until completely smooth. Transfer to a saucepan and bring to a gentle boil over medium heat, stirring constantly. Let it simmer for 1-2 minutes until it thickens to a creamy sauce consistency. Remove from heat and set aside.
02 -
In a food processor or using an immersion blender, combine the thawed peas, spinach, basil, walnuts, garlic, nutritional yeast, and salt. Pulse a few times to break down the ingredients, then slowly stream in the olive oil while processing until you have a smooth, vibrant green pesto.
03 -
Bring a large pot of salted water to a boil. Cook the lasagna sheets for 2-3 minutes (they should still be quite firm), then immediately transfer to a bowl of cold water to stop the cooking process. Drain and lay them out on a clean kitchen towel. This step is optional but results in a better texture.
04 -
Preheat your oven to 390°F (200°C). Spread a thin layer of béchamel sauce on the bottom of a 10x8 inch (26x20cm) baking dish. Add a layer of lasagna sheets, then spread with some of the pea pesto and scatter a handful of frozen peas. Continue layering with béchamel, pasta, pesto, and peas, finishing with a generous layer of béchamel on top. Sprinkle with vegan cheese.
05 -
Cover the baking dish with aluminum foil or a lid and bake for 30 minutes. Remove the cover and bake for another 10 minutes until the top is golden and bubbling. Allow the lasagna to rest for 10-15 minutes before slicing and serving.
# Notes:
01 -
You can use no-boil lasagna sheets if you prefer to skip the pre-cooking step.
02 -
This lasagna is protein-rich thanks to the combination of tofu and peas.