It’s hard to believe that our fridge or freezer is ever short on leftovers, but it does happen from time to time. In particular, the last couple weeks I had two 5-day work weeks in a row, and I typically work 14-16 hour days so I never really cook on work days. By the end of the two week stint our freezer only had two containers in it, and the fridge was almost empty, so it was time to restock. What better way than with lasagna?
- 1 bushel of asparagus
- 1 container of mushrooms
- vegan chèvre
- vegan mozzarella
- olive oil
- 1 bunch leeks (sliced)
- tomato sauce
- lasagna noodles
- pistachio pesto from previous recipe here
- 6 sliced fresh roma tomatoes
Just as a side note I used two boxes of lasagna noodles, and 3 jars of marinara total for these two dishes. Sadly they are only carrying the “instant” lasagna noodles that cook in the over, and about half of them have eggs, so read the box label closely!
Fry the mushrooms, asparagus, leeks and garlic in a little olive oil first.
Layering from bottom to top: sauce, noodles, pesto, veggies, sauce, vegan cheese (mixture of chèvre dollops and mozzarella), noodles, pesto, veggies, sauce, cheese, noodles, sauce, cheese, then layer the roma tomato slices on top.
- pine nut and basil pesto (there are hundreds of recipes for this on line, just google and throw together whichever is easier, mine was simple with basil, olive oil, pine nuts, and garlic)
- tofurkey italian sausage (sliced)
- cheese (all day mozzarella this time).
The order from bottom to top: sauce, noodles, pesto, sausage, spinach (fresh, lots of it), sauce, cheese, noodles, pesto, sausage, spinach, sauce, cheese, noodles, sauce, cheese.
I baked them together uncovered. 350 degrees for 45 minutes. They were not my favorite lasagnas, but great for leftovers.