PASTA DAY: Pesto Lasagne Bandiera

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* Exported from MasterCook *

 

Pesto Lasagne Bandiera

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 110

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***FOR THE PESTO***

2 garlic cloves

1/4 cup pine nuts

1 1/2 cups fresh basil leaves -- packed

1/4 teaspoon salt

1/3 cup extra-virgin olive oil

1/4 cup grated Parmesan cheese

OR soy Parmesan

***FOR THE LASAGNE***

1 pound lasagna noodles

1 pound firm tofu -- drained

12 ounces soft or silken tofu

1 cup pesto

salt and freshly ground black pepper

3 cups tomato-based pasta sauce -- bottled or homemade

1 cup grated mozzarella cheese

OR soy mozzarella

2 tablespoons minced fresh flat-leaf parsley

 

Banadiera means " flag " and this lasagne is so named because its components

are red, white, and green - the colors of the Italian flag. If you use

bottled pasta sauce and no-boil lasagna noodles, it will cut the

preparation time in half. If you use homemade pasta sauce, the sauce with

Spaghetti with Red Gravy (see separate recipe) is a good choice.

 

To make the pesto: Place the garlic and pine nuts in a food processor and

pulse until coarsely chopped. Add the basil leaves and salt and pepper to

taste, and blend thoroughly to a paste, scraping down the sides of the bowl

as necessary. With the machine running, slowly pour the olive oil through

the feed tube and process until well blended. Transfer to a small bowl and

stir in the Parmesan. Makes 1 cup

 

To prepare the lasagne: Cook the lasagna noodles according to the package

directions. Preheat the oven to 350F.

 

Crumble the firm tofu into a large bowl. Add the soft tofu and pesto, and

mix until well combined. Season with salt and pepper to taste. Spoon a

layer of the pasta sauce into the bottom of 9-by-13-inch baking dish. Top

with a layer of noodles. Spread half of the tofu mixture evenly over the

noodles. Repeat with another layer of noodles, sauce, and the remaining

tofu mixture. Finish with a final layer of noodles and sauce, and top with

the cheese. Cover with foil and bake for 25 minutes. Uncover and bake 10

minutes longer. Remove from the oven and let stand for 10 minutes before

cutting. Garnish with parsley and serve.

 

Serves 8

 

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