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1
Whirl together the basil, garlic, salt, and pine nuts in the jar of a blender or the work bowl of a food processor fitted with the metal blade.
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2
With the machine running, if possible, slowly add the olive oil through the feed tube until it is incorporated.
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3
Otherwise, add the olive oil with the other ingredients and process until combined.
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4
Pour the mixture into a bowl and stir in the Parmesan cheese.
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5
Its a sad irony that my college-age daughter, Frances, has developed an intolerance to dairy products, ingredients I use constantly in my work as a chef.
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6
Luckily, she still likes my food, and Ive learned to modify some of my recipes to keep her healthy, including lasagna.
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7
For Franny, I make homemade pesto as above but eliminate the Parmesan cheese.
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8
I use whatever veggies I have on hand, saute them as above, and mix them with a 28-ounce can of drained, diced tomatoes.
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9
Needless to say, the ricotta layer doesnt make the cut for my daughters lasagna, and instead of butter, I use an equal amount of olive oil to moisten the breadcrumbs.
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10
Franny loved the vegan lasagna hot the first night I made it for her andignoring my pleas to let me heat itshe ate it cold straight from the refrigerator the next day.
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11
When making lasagna, take care to cook the noodles only until just chewy (al dente, in Italian).
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12
Slight undercooking keeps the noodles from turning mushy when they are baked later.
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13
I prefer homemade breadcrumbs, easily made from the leftover bread I freeze just for this purpose.
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14
Toast bread until crisp and lightly browned, then cool to room temperature.
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15
Break the toast into pieces with your hands and whirl in a food processor or in a blender.
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16
For a more rustic look, simply crumble up the toast with your hands.
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17
If that seems like too much work, prepared breadcrumbs from the store work just fine, too.
