Pesto Lasagne Bandiera Recipe

Name: Pesto Lasagne Bandiera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 1/4 cup pine nuts; 1 1/2 cups fresh basil leaves, packed; 1/4 teaspoon salt; Freshly ground black pepper to taste; 1/3 cup extra virgin olive oil; 1/4 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

Servings: persons

2 garlic cloves
1/4 cup pine nuts
1 1/2 cups fresh basil leaves, packed
1/4 teaspoon salt
Freshly ground black pepper to taste
1/3 cup extra virgin olive oil
1/4 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

1
To make the pesto, place the garlic and pine nuts in a food processor and pulse until coarsely chopped.
2
Add the basil leaves, salt, and pepper and blend thoroughly to a paste, scraping down the sides of the bowl as necessary.
3
With the machine running, slowly pour the olive oil through the feed tube and process until well blended.
4
Transfer to a small bowl and stir in the Parmesan.
5
To prepare the lasagna, cook the lasagna noodles according to the package directions.
6
Preheat the oven to 350F.
7
Crumble the firm tofu into a large bowl.
8
Add the soft tofu and pesto, and mix until well combined.
9
Season with salt and pepper.
10
Spoon a layer of the pasta sauce into the bottom of a 9 x 13-inch baking dish.
11
Top with a layer of noodles.
12
Spread half of the tofu mixture evenly over the noodles.
13
Repeat with another layer of noodles, sauce, and the remaining tofu mixture.
14
Finish with a final layer of noodles and sauce, and top with the mozzarella cheese.
15
Cover with foil and bake for 35 minutes.
16
Uncover and bake for 10 minutes longer.
17
Remove from the oven and let stand for 10 minutes before cutting.
18
Garnish with parsley and serve.

934

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 garlic cloves, 1/4 cup pine nuts, 1 1/2 cups fresh basil leaves, packed, 1/4 teaspoon salt, and more.

Yes, Pesto Lasagne Bandiera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Lasagne Bandiera

How did you like this recipe?

Frequently Asked Questions