Basil Lasagna
Prep time
Total time
Author: The Seasonal Diet
Serves: 4
Ingredients
Noodles:
- 3 large zucchinis or 1 box lasagna noodles (or a combination of both)
- coconut oil
- dried oregano
- sea salt
Filling:
- 2 cans white beans
- 2 Tbsp. miso paste
- 6 Tbsp. tahini
- 1 Tbsp. dried oregano
- 5 leafs of fresh basil
- 3 Tbsp. lemon juice
- 2 Tbsp. garlic powder
Sauce:
- 2 cans tomato sauce
- ¼ cup onion, chopped
- 2 carrots
- 1 Tbsp. garlic powder
- 1 tsp. dried thyme
Layers:
- 1 cup chopped basil
- ¼ cup chopped greek olives (optional, but recommended)
Garnish:
- nutritional yeast
- red pepper flakes
Instructions
- *If using zucchini noodles, heat oven to 400°F. Slice zucchini lengthwise in long thin strips. Place on baking sheet covered with parchment paper. Using a pastry brush, coat strips with coconut oil and sprinkle oregano & sea salt over top. Bake for 20 min (discard any hard or burnt strips).
- *If using noodles, cook according to package directions.
- Once zucchini is finished cooking (if using) turn oven down to 350°F.
- To make the filling, place all ingredients in food processor and process until smooth. If no food processor, place in bowl and mash as smooth as you can get it. Set aside.
- Next dice carrots as small as possible. Chop the onion and toss the carrots along with the onions in a frying pan on medium heat. Stir often, add a little oil if sticking. Once onions are clear and carrots soft (about 5 min) add tomato sauce, garlic and thyme. Stir well and cook for 5 more.
- Assemble: In a 9x9 Pyrex, layer a little sauce, followed by noodles or zucchini (if using both layer noodles then zucchini), then bean filling, then a sprinkle of basil and olives, then more sauce. Repeat until you run out of something!
- Bake for 30 minutes.
- Take out and serve with nutritional yeast and red pepper flakes on top, if desired.
