This lasagna is reserved for weekends and special occasions. It takes time and work, however it is amazing. Rich, creamy, delicious, a perfect crowd pleaser for carnist and Ve*gan alike.
- 1 c. nutritional yeast
- four cups dry Lima or white beans
- 1 large leek
- 2 cups frozen spinach
- 1 lb tofu
- 2 cups chopped green onion
- 4 tbsp minced Garlic
- 1 c. earth balance
- 1/2 c. canola oil
- salt and pepper
- parsley, oregano, basil, rosemary
- 1 package lasagna noodles
- 2 c. stock
Step one: The sauce
1) Soak your beans for a day or so. Lima beans can be tough.
2) After the beans are soaked. Get a soup pot and put in the margarine and canola. Let that warm on medium as you mince, chop and dice the garlic, the leek, and the green onions. Toss them in. Add salt. Let cook until the leeks are soft.
3) Add beans, tofu, stock, herbs, nutritional yeast, and water until it looks like a soup. Cook until the beans are soft. 2-ish hours, or this step can be done in a crock pot while you go to work.
4) After the beans are well done drop them in a blender or food processor and puree. The resulting goo should be the consistency of alfredo sauce if it is still hot. Thicker if cool.
*Right now is the part where I usually have this as a stew and call it a night. I assemble the full lasagna the next day.*
Step two: Assembly
5) Layer the bottom of a large casserole dish with lasagna noodles. Pour in 1 cm of water to cover them. Sprinkle with garlic power and salt.
6) Add a layer of white bean sauce. Then a layer of noodles. Next add your spinach. Sprinkle with extra herbs.
7) Then noodles. Then add water or stock to your remaining stew. Pour over the whole thing until the noodles are mostly covered. Sprinkle top with garlic powder and any excess green onions.
8) Bake at 350 for 1-2 hours