First of all, thank you for all the sweet comments on my Cooking Demonstration Video ! I so appreciate it:) I’ll make another one this weekend!
Confession: I completely intended to create a new recipe tonight, but I had to stay at work until 8 — by the time I got home, I practically did a face plant into my bowl of soup. haha
But no worries! I have an AMAZING recipe to share from the archives. I remember this dish SO WELL…it was one of the best things I’ve made.
Unfortunately, it’s not Specific Carb Diet or Body Ecology Diet friendly, but it IS gluten free and vegan! It’s also legal on the Maker’s Diet!
It’s my Vegan Pesto Lasagna! Tinkyada makes amazing brown rice lasagna noodles, that made this dish a 10! :)
Here’s what you need:
You can’t make Pesto Lasagna without…pesto! Put these ingredients in the food processor and pulse until smooth. You’ll need to scrape the sides several times.
1 cup fresh basil
1/2 c toasted pine nuts
1 T EVOO
juice of 1/2 lemon
2 garlic cloves
1 T water (more or less until you get desired consistency)
Next, your veggie mixture/sauce….this is the real heart and soul of the dish.
7 button mushrooms, sliced
1 bunch asparagus, ends cut off, and cut into half-inch pieces
1/2 yellow onion, diced
3 garlic cloves, minced
2 handfuls of spinach, chopped
1/4 cup white wine
1 can of diced tomatoes
dried oregano and basil
10 olives, sliced
9 Tinkyada Brown Rice Lasagna Noodles, cooked (place in a single layer to cool to prevent sticking)
Preheat your oven to 350. In a big frying pan, saute your onions in 1 tsp EVOO with salt, pepper, and 1/2 tsp dried basil and oregano. After about 5 minutes, add in your asparagus and let that cook for about 4 minutes. Then, stir in your garlic and mushrooms. Let them cook down until they release their moisture. Then, add your spinach and wilt it with the white wine, while at the same time, deglazing your pan. Finally, stir in the canned tomatoes and warm through. Turn off the heat, add your olives and you’re ready to start assembling the lasagna!
Spray a lasagna dish with olive oil spray and spoon a little bit of the sauce mixture on the bottom. (I cherry picked the tomatoes for the bottom). Then, place a layer of noodles. Then, layer on half of your vegetable mixture. Next, another layer of noodles. Next, take your pesto and spread it evenly over the noodles. Then, another layer of noodles. Finally, spread the rest of your veggie mixture on top. If you’d like, you can sprinkle a light dusting of vegan mozzarella cheese or parmesan (for the non-vegans:) ) on top. Bake in a 350 degree oven for 15-20 minutes.
This dinner was fantastically delicious. The addition of the pesto to the lasagna made it just wonderfully decadent. It gave it a creaminess and freshness that can only be from fresh basil pesto. Then, the fresh medley of vegetables. Oh my Gosh. What a treat! The asparagus gave the dish this lemony, earthiness with a slight crunch! The tomatoes were slightly acidic, which complimented the pesto so nicely. The mushrooms were chewy and earthy, while the olives gave it fantastic salty pop! Overall, a fabulous meal.
OK! Be back with a new recipe tomorrow! See ya then!