Roasted Red Pepper and Spinach Lasagna

I don’t make that many lasagnas.  I don’t know why.  They’re the perfect way to eat GF pasta (which can often turn out less than stellar).  I’m not sure if it’s that they intimidated me, or if I thought they were too much work.  But!  Nevertheless with my success with this recipe, I’ve got a new regular dish to add to my rotation, and I’ve found my lasagna mojo!  I made this lasagna using a creamy white wine tomato basil sauce that uses ground roasted cashews to replace the cream, and it came out absolutely fantastic!  Because I haven’t had much time these day to head to the market, I’ve had to focus my cooking efforts to include convenience without sacrificing quality.  So for this recipe, I used both fresh and frozen ingredients, allowing me to maximize flavor, health, and convenience.  A homemade sauce, fresh herbs, and high-quality store-bought products made this dish healthy and easy.  This recipe is great for a busy weeknight but still satisfying and impressive enough to share with friends on the weekend.   A new favorite!

Roasted Red Pepper and Spinach Lasagna:

Oh lasagna, I'm so glad we're friends now.

Equipment:

  • Medium casserole dish, food processor, medium saute pan, large stainless steel pot with lid, colander, wooden spoon, spatula

Ingredients:

For the sauce

  • 3 fresh tomatoes, 1 chopped into big chunks, the other 2 diced
  • 1 Tbsp tomato paste
  • 1/2 heaping cup of roasted, unsalted cashews
  • 2 small yellow onions, diced
  • 4 cloves garlic, chopped
  • ~10 big fresh basil leaves, cut into small ribbons
  • 1/4 evoo
  • Dry white wine (to taste)
  • Water (as needed)
  • Kosher salt and ground black pepper

For the lasagna

  • ~10 fresh basil leaves, whole
  • 10 oz. frozen spinach
  • 6 oz roasted red peppers, in water/vinegar brine (not oil), cut into strips
  • 1 box (GF) lasagna noodles, prepared according to package directions
  • 1 block soft tofu, sliced thin
  • Spike’s low-sodium vegit magic
  • (GF, Vegan) Breadcrumbs (mixed with 1-2 tsp of dried parsley and a pinch of salt and pepper)
  • Kosher salt and ground black pepper

Directions:

For the sauce

  1. Add the cashews, tomato that was roughly chopped, tomato paste, 2-3 Tbsp of water and a big pinch of kosher salt to the food processor.  Blend, scrape down the sides, and keep blending until the mixture is silky smooth.
  2. Heat the oil over medium heat and add the onion.  Saute 2-3 mins until softened and then add the chopped garlic.  Saute another 2-3 mins, or until the garlic and onions are just starting to brown.  Add a big pinch of salt, pepper, the diced tomatoes and the cashew-tomato mixture from the blender.  Let cook 1-2 mins, or until simmering.
  3. Once the tomatoes are starting to get hot, add 2-3 splashes of a dry white wine (to taste) and/or a few Tbsp of water.  Without extra liquid the sauce is very thick and creamy.  I wanted mine a little thinner, so I ended up adding probably 3-4 Tbsp of wine and the same amount of water.  Add the basil and let simmer together 5-10 mins or until all of the flavors are deliciously incorporated.

For the lasagna

  1. Preheat the oven to 350 F.
  2. Grease the casserole dish with evoo.  Lay down one layer of lasagna noodles.  Then, lay down a thin layer of roasted red pepper slices (just dot the bottom with 10-12 pieces. It doesn’t need to be a continuous layer).  Top the pepper slices with a thick layer of spinach, and then spoon on a generous layer of 1/3 of the sauce.
  3. Top the sauce with another layer of lasagna noodles.  Then, lay down a layer of the sliced tofu (should use the whole block).  Top the sliced tofu with a generous sprinkling of Spike’s seasoning, a sprinkle of salt, and a generous layer of the fresh basil leaves.  Top the tofu-herb layer with spinach and then another 1/3 of the tomato sauce.
  4. Add the last layer of noodles.  Top once again with a layer of roasted red pepper strips, a thick layer of spinach and the last 1/3 of the sauce.  Sprinkle on a generous topping of the seasoned (GF Vegan) breadcrumbs.
  5. Bake at 350 F for 30-40 mins, or until the top is crunchy and the sides are bubbling.  Broil for 1-2 mins if needed to toast the breadcrumbs (I’ve found that some GF breadcrumbs don’t toast easily unless under direct heat).
  6. ENJOY!!
Advertisements

8 thoughts on “Roasted Red Pepper and Spinach Lasagna

    • Thank you! I was super thrilled with how it came out and surprised with how easy it was – I fear lasagnas no more! And the lasagna inspiration came in a big way from your s. squash post, which I’m going try as soon as I remember to get the squash…! 😀

      Thanks for reading and commenting, Danny!

    • Baking is really not my forte when it comes to sweets and cakes and other things that require exact measurements. But when it comes to seeing what veggies I have leftover for the week, slapping them in a dish with some polenta or brown rice and then walking away while it bakes for an hour – that’s my favorite kind of cooking! I’m now a firm believer that everything tastes better browned and bubbling from the oven.

      Thanks for reading my stuff tonight!! 😀

  1. I’m really loving cashews as a vegan substitute. Seriously loving them! Can you believe I STILL have never made a lasagna though … I keep saying I’m going to but never do 😦 This looks great!

    • Thank you! And You can do iiiiiiit!! (not sure if channeling Tony Little or Rob Schneider in Little Nicky – whatever may motivate you more!) FYI this one is 100x better than the other recipe I posted… I should probably take that recipe down and rework it with the cashew base.

      I hadn’t heard of the cashew replacement until very recently and I totally agree – might be my new favorite thing ever. Seriously, you’re right. It’s the best!! It’s funny that I never really craved creamy sauces until I made this one! It’s awesome to have a new guilt-free comfort meal that’s so easy I can make it in the middle of the week with minimal prep and effort!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s