Ingredients
For the lasagne
1 pack of “tofu leaves” or equivalent (you can also use regular wheat lasagna squares)
For the rocket, basil and almond pesto
a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained
a large handful of fresh basil, cleaned
1 garlic clove, peeled
5 tablespoons nutritional yeast (flakes)
10-11 tablespoons finely crushed almonds
freshly ground black pepper, to taste
whole sea salt, just enough to taste
80 ml filtered water
50 ml extra virgin olive oil
To complete
shaved almonds, to taste
Directions
Preheat the oven to 180 C. To make the pesto, process all ingredients with the help of a food processor. Once you have reached the desired consistency, set aside. Spread a little olive oil around the inside of a glass or ceramic baking pan (altrnatively, you can use parchment paper, to be placed n a regular baking pan). Put a lasagna square down first and layer on some pesto. Repeat until you have no squares left. Top with a final but thinner layer of pesto, drizzle with some extra virgin olive oil and bake for 15 minutes, until the top begins to get brown. Remove from oven, top with the shaved almonds and let cool 5-10 minutes before serving.
Posted in: autumn,baking,gluten-free,lunch-box,pasta,picnic,savoury,soy,summer,tofu,vegetables
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