Today I am sharing one of my favorite recipes from my cookbook, Healthy Happy Vegan Kitchen, which by the way, turns "one" in just a few weeks!
This Lasagna Verde is one of my signature recipes, and I make it whenever I am craving some serious vegan comfort food. You can use either traditional or gluten-free pasta - or a grain-free version using zucchini or sweet potato strips in place of pasta noodles.
Get the recipe, a bunch of bonus never-before-seen lasagna pics, haha. And also check out my Amazon review giveaway with cool prizes!..
Happy one year!..
A fave recipe is a good way to celebrate.
Fun Fact. On my birthday growing up, my mom would always make me lasagna -- and sometimes I made guacamole and tortilla chips as an appetizer. Now let's analyze how THAT fits into THIS recipe, shall we? Lasagna. Verde. haha.
Before baking..
Fresh from the warm oven..
Enjoy!..
Lasagna Gone Green. This was a recipe I made in my first few months of blogging. Since then, I have refined the recipe quite a bit, but the basic idea stays the same. This is lasagna with a green makeover.
For the "verde" upgrade, I switch out traditional red tomato sauce for mildly spicy green pesto. I add in creamy cashew ricotta and optional tofu slices as well. My Lasagna Verde is a family-style entree worth gathering at the table for!
Get the recipe below + giveaway details at bottom of this post!
My 1-Year HHVK Celebration Giveaway. This time last year I was running around like crazy, super eager to get this book out and into your hands. I was so blessed with a happy launch via my virtual book tour and a book party here in LA. But now one year later, I want to celebrate again! Because your book only turns "one" once right?
The Giveaway. To enter, leave a book review for one or both of my cookbooks on Amazon...
* Healthy Happy Vegan Kitchen
or
* 365 Vegan Smoothies
Then come back here and enter your info into the giveaway widget below.
Two Winners. I will choose one random winner from the widget -- and one hand-picked winner whose review touched me the most! (Yes I read all those reviews, as do most authors, so nice things said really make us authors feel SO good about our work!) USA or CANADA shipping only
PRIZES: $50 Amazon gift card for each winner + LOADS of bonus swag (Mix and match mash-up of matcha from Encha, a Yonanas machine, HHL and Finding Vegan tees, Natural Delights date rolls and a few other fave goodies I am going to hand-select for the prizes. value: about $100 each - two winners)
Plus I will share a few of my fave reviews here on my blog in an upcoming post!!
(ps. If you already left a review, that is totally fine, you can still enter via the widget below.)
Some recipes you can find in HHVK..
Happy one-year anni HHVK!..
Vegan Lasagna Verde
Ingredients
Spicy Jalapeño Pesto:
- 2 cups fresh basil leaves
- 2 cups fresh spinach (or another dark leafy green)
- ½ cup fresh lemon juice
- ½ cup raw walnuts
- ¼ cup raw pumpkin seeds
- ¼ cup extra virgin olive oil
- 1 small jalapeño, seeds removed
- 1-3 cloves garlic
- ½ cup reserved pasta water (as needed)
Cashew Ricotta:
- 2 cups raw cashews, soaked in water overnight (drained)
- 1 to 1 ½ cups water or plain non-dairy milk
- 2-3 tablespoon fresh lemon juice
- salt and pepper to taste
Tofu:
- ½ teaspoon extra virgin olive oil
- 14 ounces firm tofu, thinly sliced
- a few pinches of salt and pepper
- 1 tablespoon nutritional yeast (optional)
Components:
- Cashew Ricotta (above)
- ½ - 1 cup vegan mozzarella cheese shreds
- Tofu (above) or sub with thinly sliced veggies!
- Pesto (above)
- ½ cup chopped fresh basil, for garnish
- 12-14 lasagna noodles (or try thinly sliced zucchini)
- extra virgin olive oil for greasing the pan
Instructions
- Pre-heat the oven to 350 degrees. Grease a lasagna baking pan with a bit of extra virgin olive oil.
- Bring a large pot of salted water to a boil. As soon as the water comes to a boil, drop in 4 of the lasagna noodles and cook until tender, about 10-12 minutes. Remove the cooked noodles and line them up to cover the bottom of the prepared baking dish. Repeat until all the noodles are cooked, transferring the cooked noodles to a side plate once you have covered the bottom of the baking dish. Note: reserve ½ cup of the pasta water.
- Pesto: Combine all the pesto ingredients in a blender, plus about ⅓ cup of the pasta cooking water. Increase the speed from low to high until smooth. The pesto should be thick, yet easy to pour, a tad thicker than the consistency of a rich tomato sauce for pizza. To thin out the pesto, simple add a bit more of the pasta water.
- Tofu: In a sauté pan, heat the oil over medium-high heat. Add the tofu and season with the salt and pepper and optional nutritional yeast. Cook 2-3 minutes on each side, just enough to lightly brown the edges. Set aside.
- Prepare the cashew ricotta by blending all the ingredients in a high speed mixer until thick and smooth.
- Layer the tofu over top the noodles. Top with a generoud layer of the ricotta, follower by a layer of pesto, a sprinkle of the cheese shreds and then another layer of noodles. Then add the remaining ricotta and any pesto that you may have left. Add a final layers of cheese shreds on top. Note: You can layer the lasagna however you'd like, the order of the ingredients down't really matter -- just be sure to have some of the cheese shreds on the very top so they brown and bubble and create a melty effect.
- Cover the lasagna dish tightly with foil and bake for about 40 minutes. The edges should be lightly browned but not overcooked or crispy. When the lasagna is cooked through, I like to remove the foil and cook it under the broil setting for 1-3 minutes. This is optional. Let the lasagna cook 15-30 minutes in the dish before serving. Top with fresh basil to serve.
- Tip: to moisten the lasagna or soften the noodles, add a few splashes of veggie broth to the pan before covering with foil.
kj says
I love the jack o' pumpkin sandwich, so yummy!!
purpul says
My favorite is the Lemon-pepper Fettuccine Alfredo
Rachelle Grant says
The creamy cashew potpie is unbelievable! It is the ultimate in comfort food and I find my vegan, vegetarian & meat eating friends and family cannot resist 2nd or even thirds of it. I also make the sweet potato burgers for our camping trips as they are delicious, easy and pack well.
Laurie A. says
I'd have to say your No-Honey Mustard dressing (always using it in side salads) or your Cheezy Roasted Broccoli (always using it as a side)!
DeanneO says
I love the Trekker cookies and anything with sweet potatoes or oatmeal is a fav also. I just love Kathy's recipes! So happy to be Vegan when there is so much good food available thanks to Kathy!
DeanneO says
There is nothing that is not fabulous about this cookbook. I love everything Kathy does!
Nancy says
I love the sweet potato burgers
gabbe howey says
YAY! Huge Congrats! I super LOVE your HHVK cookbook- it's one of my very favorites, and I recommend it to everyone I can! Every recipe I've tried is amazing! My family is not vegan (yet) but your recipes help us all eat WAY better whenever I make them for meatless meals. I'm so thankful for you, your awesome cookbooks, websites & inspo- you so ROCK!! 🙂
Sj Dc says
love the burger recipes
Linda says
I just stumbled into your website this morning...and boy am I impressed! Incidentally, I found you because a blogger I follow was nominated for VegNews awards and they let me pick five favorites...your site gets a pick for sure! A pity I can't review a cookbook for a double chance to win it, but I've never seen them or tried recipes from them. Thank you for hosting the giveaway, and congrats on your books' birthday. And yes, that lasagna looks totally awesome!!
Diana Cote says
I love The maple bar baked donuts, they come out so good using the little donut make my father in law got us. 😀
Kathy Patalsky says
So glad you like those Diana! One of my faves too.
saniel says
Been meaning to write a review for some time but never got around to it 365 smoothies. Congrats and get it going, what is next??
PinkBike says
I love the diversity of your family friendly recipes. Thank you!
BN says
I don't have one of your books yet, but my favorite recipe on your site is the Vegan Pumpkin Pie Tarts.
Rachel says
I don't have your book yet, but I love this recipe for a green lasagna!
Naila says
I loved your Chocolate-Covered Strawberry Oatmeal Recipe! So delicious! 😀
Breanna Excell says
I love our cookbooks! I really like all of the veggie burgers recipes and muffin recipes!
Laura says
the black rice peanut kale bowl is one of my all-time favorite go-to meals.. sooo good!
Kathy Patalsky says
So glad you love it Laura! <3
lorissa says
I love your coconut oil blueberry muffins recipe! Although, it was hard to pick, but this one came to mind first! 🙂
Kathy Patalsky says
Thanks Lorissa. I love that one too. Make them allllll the time.
Midmom58 says
Oh no! How did I miss that one? Lunch tomorrow!!
Midmom58 says
I love this blog! I am looking forward to giving the lasagna a try. My most frequently repeated recipe is the vegan tun from the vegan tuna salads. My son, who is a particular vegetarian thinks it is the most amazing thing. I like to jazz it up with avocado and/or pineapple. It is just awesome off a spoon. I also adore the goji sunrise smoothie form 365 Vegan Smoothies. It is easy to make and a handful of cashews will make it creamy when there isn't any nut milk. Thanks for brightening up my week.
Kathy Patalsky says
Loved reading that! Thank you for brightening up MY week! Glad you and your son enjoy the recipes!
Marieke, The Vegan Food Critic says
Looks so good! I love the vibrant green color, makes it really stand out from a regular lasagne. I love using cashew nuts, but hate that they are so expensive in the Netherlands. But anything for good food 😛
Kathy Patalsky says
If there is a "soakable" but that is less expensive you could use that. Almonds make a pretty good ricotta too. Not as creamy but still great! They can be less expensive sometimes. Walnuts or even Brazil nuts are other possibilities... But those probably are not less expensive.
Jessica Piekenbrock says
I forget what the exact name is but its the chocolate peanut butter silk pie from your HHVK cookbook. My fiance and I absolutely loved it and the page is permanently bookmarked in the book now lol 😀
Kathy Patalsky says
That is the name! Looooove that you guys bookmarked it! <3
Kathy Sturr says
I confess, I don't have your cookbooks but boy would I love to own Happy Healthy Kitchen! When this cookbook first came out I heard of you through other vegan bloggers - all raving about how awesome your cookbook is/was - and that's when I discovered and visited your blog. Now when I see your posts in my inbox I always visit because every recipe I have cooked/made from your blog has been delicious (and nutritious). You taught me how to "bowl," too. I will be adding your cookbook to my new collection at some point - can't wait to try this lasagna!
Kathy Patalsky says
Aw thanks Kathy! I am so glad you love my recipes and hope you can enjoy HHVK soon too! And that's pretty great that I taught you how to "bowl" 😉
Stefanie says
I love the Veggie Burger recipes, so delicious! These are definitely my two favorite vegan cookbooks!
Kathy Patalsky says
Aw thank you for saying that Stefanie! <3
Kathy Patalsky says
Haha thanks Ronda! My husband looooooooves that one too.
Carolsue says
RAFFLECOPTER: CAROLSUE
I like the Sweet Potato Veggie Burgers with Avocado - anything with Avocado is yum
Digicats {at} Sbcglobal {dot} Net
Kathy Patalsky says
One of my faves as well! Thus the cover shot!
Taylor says
The spicy shells and cheese -- I make that recipe ALLLL the time for my friends and family, it's always a big hit!!
ammauceri says
It isn't from your book, but our favorite recipe of yours is your chickpea ceasar salad! I share the recipe all the time.
Kathy Patalsky says
Oh good! Thank you for sharing it!
Marina D says
Pineapple Berry Bounce from 365 Vegan Smoothies. Hands down. 🙂
DJ Harper says
So many to chose from! I love the hummus recipes, the tahini maple dressing (learned how to really massage my kale!), and of course, all the desserts are scrumptious!!!
Kathy Patalsky says
Thanks DJ! I love the hummus recipes too.
Stacey Bradford says
I would love this! I've been following you for a long time and it would be neat to have a copy of your work!
Cassandra says
I can never choose which of your recipes to make! They are all so beautiful, healthy and most importantly...yummy! My family just loves all the recipes from your blog and cookbook that we've made so far. Keep spreading the love! 🙂
Kathy Patalsky says
Thank you so much Cassandra! <3
Emilie @ Emilie Eats says
Congrats on the anniversary!! This lasagna is blowing my mind - such a fan of vegan ricotta recipes AND pesto, so I'm all about this. 🙂 Unfortunately I don't have your book (yet!), but I'm sure it would be hard to pick a favorite!
Kathy Patalsky says
Thank you Emilie! Hope you snag a copy! Xo
Leah G says
My absolute FAVORITE recipe is the Sweet Potato Tofu Hash! It's so simple but so flavorful and delicious! The perfect comfort food start to a day 🙂
Bianca says
Peanut Butter Buckwheat Beauties is my favorite 🙂
Kathy Patalsky says
Thanks Bianca! I love that one too. I loved seeing how my faves buckwheat flour could be used for more than just pancakes!
Adriane says
The maple bar baked donuts! They are my weekend vice, and everyone i've made them for LOVES them.
Kathy Patalsky says
Those are my fave. I just smell maple bar donuts and I get happy. Plus that photo was used for the dedication page to Belly which is my fave page in the book <3
Abigail says
There are so many to pick from-which is something I love about your cookbook-and you manage to still have beautiful photos!
One favorite standby is the lemon pepper fettuccine pictured above. We made it tonight in fact. Done in under 20 minutes!
Kathy Patalsky says
Thanks Abigail! I love that fettuccine too. I also love using that same sauce on potatoes and gluten free macaroni for a sort of white Mac and cheese. Soooo good!! It pairs so well with lemon or spring veggies like peas, asparagus and any leafy green.
Elin Roberts says
I don't have either book but I look forward to getting them soon. Thanks for the giveaway opportunity : )
Sheelagh says
Congrats on the anniversary! And what a lovely giveaway to celebrate! Picking favourite recipes is soooooo hard! But I love your vegan desserts! 🙂
Faith says
I can't choose just one favorite recipe...they are all so good!
Karolina says
Here I am browsing thru your lovely blog and there you are adding a post just now! So cool! <3 Have a lovely day - Karolina from Poland.
Kathy Patalsky says
Aw I love that Karolina! So happy to have you visiting all the way from Poland, haha. Thanks for stopping by! 🙂