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January 29, 2013

Chef AJ's Disappearing Lasagna

Abbie Jave

  • Chef AJ's lasagna is so delicious it will vanish from your plate. Phil Groves

Serves 4 to 6

2 10-ounce boxes of no-boil rice lasagna noodles (e.g., DeBoles)
6 cups of your favorite oil-free marinara sauce
2 15-ounce cans cannellini beans, drained and rinsed
2 ounces fresh basil leaves
1 cup pine nuts (or raw cashews or hemp seeds)
4 cloves garlic, chopped (or to taste)
1/4 cup low-sodium miso
1/4 cup nutritional yeast
1/4 cup fresh lemon juice
1/8 teaspoon red pepper flakes (or to taste)
2 pounds frozen, chopped spinach or 1 pound frozen kale (defrosted, drained, with all of the liquid squeezed out)
2 pounds sliced mushrooms (perhaps cremini or baby bellas)
1/4 cup low-sodium tamari
1 large red onion, finely diced
Faux parmesan (optional)
1 4-ounce can black olives, chopped (optional)

Make the filling in a food processor fitted with the "S" blade, by adding the cannellini beans, basil, garlic, lemon juice, miso, nutritional yeast, pine nuts, and red pepper flakes. Purée until smooth. Add the drained spinach (or kale) and process again.

In a large non-stick pan, sauté the onion in 2 tablespoons of water until translucent (about 8 minutes), adding more water if necessary. Add 2 cloves of garlic, the mushrooms, and the tamari and sauté until browned. Taste the mixture, adding chopped garlic and more tamari to taste. Cook until the mushrooms appear to be glazed and there is no more liquid left in the pan. 

Pour 3 cups of the marinara sauce into a lasagna pan or 9-by-13-inch pan. Place one layer of the no-cook noodles on top of the sauce. Cover the noodles with half of the cannellini bean mixture, then with half of the mushroom mixture. Place another layer of noodles on top; then add the remaining half of the cannellini bean mixture, followed by the remaining half of the mushroom mixture. Place one more layer of noodles on top, and smother evenly with the remaining 3 cups of marinara sauce.

Bake uncovered in a preheated 375 F (188 C) oven for 1 hour. 

Let the lasagna sit for 10 minutes before slicing.

Variations

  • In place of the cannellini beans, you may use a 19-ounce box of extra-firm, water-packed tofu, drained.
  • Sprinkle sliced olives on top of the sauce, along with a liberal sprinkling of faux parmesan.

Recipe adapted from Unprocessed by Abbie Jaye.

Nutrition

All figures are per serving (assumes 6 servings).

Calories: 978
Fat: 48 g
Carbs: 144 g
Fiber: 14 g
Protein: 40 g
Sodium: 2,357 mg

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