This recipe was an experiment based on what was in my kitchen at the time. My plan for last night was seitan cutlets with mushroom gravy but for some reason that whole process seemed too daunting. For some odd reason the whole process of lasagne didn't seem daunting at all. I guess that's because in my heart I'm an Italian girl even if my blood say Scottish, lol. I didn't measure everything so I will give you my best approximations. This lasagne was seriously delicious!
Oil a 9 x 13 pan
Preheat oven to 450
1 box lasagne noodles (no need to precook)
1/4 to 1/3 cup of sundried tomato and pepper strips
1/3 cup raw cashews (1/3 or so cup of water to aid in processing)
2 large cloves garlic
1 package extra firm or firm tofu
1 box pumpkin puree (17.oz)
1- 2 t rubbed sage
1/2 -3/4 t basil
1/4 - 1/2 t oregano (all herb amounts are approximations - Start w/lower amount and taste test.)
1/8- 1/4 thyme and rosemary
sea salt and freshly ground black pepper to taste
1 box white beans (about 17oz) homemade is even better
1 bag frozen chopped kale (16 oz)
2 (24 oz) jars of your favorite marinara sauce- homemade is obviously fine too (I like a chunky sauce)
couple of handfuls of vegan mozzarella - I used Trader Joe's for this recipe
Place tomato and pepper strips, cashews and garlic in a food processor. Process until pretty smooth, adding water as necessary to allow it to get as smooth as possible. Add crumbled up tofu and process till smooth, add pumpkin and herbs and process until well combined. Taste and adjust herbs if necessary and add sea salt and pepper.
Pour about 1/2 cup of marinara on the bottom of your oiled pan. Add a layer of noodles. Spread pumpkin mixture over noodles. Then take handfuls of frozen kale and spread evenly over pumpkin mixture. Do the same with the beans, using much less, spread marinara all over - it should not be too thick that you can't see the veggies but not so thin that it's transparent. Repeat layers. I think I had 5 or 6 layers with the final one not having any beans. Cover and bake for 1 hour. Remove from oven and sprinkle mozzarella cheese evenly over the top. Place back in the oven and bake for another 5 to 10 minutes until cheese is melty and gooey. You can also put it under the broiler for a bit if you want to brown the cheese. Remove from oven and let sit for 10 minutes and then cut up and devour!
It was 6:00am when I started this post so if something doesn't make sense message me on the facebook page or the comments here and I will explain, lol.
Serve with crusty Italian bread and a green salad. I hope you enjoy this as much as we did.
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