Pesto Lasagne Bandiera
Bandiera means "flag," and this lasagne is so named because its components are red, white, and green--the colors of the Italian flag. If you use bottled pasta sauce and no-boil lasagna noodles, it will cut the preparation time in half.
Total Timeunder 2 hours
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, lactose-free, vegan, vegetarian
Equipmentbaking/gratin dish, food processor
Taste and Textureherby, rich, umami
Type of Dishbaked pasta, casserole, pasta
- 2 garlic cloves
- ¼ cup pine nuts
- 1½ cups fresh basil leaves, packed
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 1/3 cup extra virgin olive oil
- ¼ cup freshly grated Parmesan or soy Parmesan cheese
- 1 pound lasagna noodles
- 1 pound firm tofu, drained and blotted dry
- 12 ounces soft or silken tofu
- 1 cup pesto (recipe above)
- Salt and freshly ground black pepper to taste
- 3 cups tomato-based pasta sauce, storebought or homemade
- 1 cup shredded mozzarella or soy mozzarella cheese
- 2 tablespoons minced fresh Italian parsley, for garnish
To make the pesto, place the garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the basil leaves, salt, and pepper and blend thoroughly to a paste, scraping down the sides of the bowl as necessary. With the machine running, slowly pour the olive oil through the feed tube and process until well blended. Transfer to a small bowl and stir in the Parmesan.
To prepare the lasagna, cook the lasagna noodles according to the package directions. Preheat the oven to 350°F.
Crumble the firm tofu into a large bowl. Add the soft tofu and pesto, and mix until well combined. Season with salt and pepper. Spoon a layer of the pasta sauce into the bottom of a 9 × 13-inch baking dish. Top with a layer of noodles. Spread half of the tofu mixture evenly over the noodles. Repeat with another layer of noodles, sauce, and the remaining tofu mixture. Finish with a final layer of noodles and sauce, and top with the mozzarella cheese. Cover with foil and bake for 35 minutes. Uncover and bake for 10 minutes longer. Remove from the oven and let stand for 10 minutes before cutting. Garnish with parsley and serve.
2007 Robin Robertson