3 Cheese Alfredo Pesto Lasagna

Happy Wednesday!

Today on the menu is a recipe that is super indulgent and comforting, 3 cheese Alfredo pesto lasagna! I made this recipe a couple times in the last couple months but most recently I made it for Mitch’s birthday, it has become one of our favorites. This recipe is definitely comfort food, super creamy and rich! Makes you take a second between bites! Before I start drooling, let’s get into the recipe!

INGREDIENTS

LASAGNA BASE

VEGGIE FILLING

  • 4 cups of fresh spinach
  • 1 cup of fresh basil
  • 1 zucchini
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon of dried oregano
  • salt and pepper to tast

RICOTTA

DIRECTIONS

  1. Preheat your oven to 400 degrees F.
  2. Bring a large pot of salted water to a boil and place your lasagna noodles in the boiling water to cook (follow instructions on your pasta box).
  3. While the pasta is cooking you can start prepping your veggie filling. Finely chop your basil, spinach, onion, zucchini and garlic.
  4. In a large skillet pour in your veggies with some oil or water and turn onto medium heat. Add in your seasoning and stir continuously so everything cooks down evenly.
  5. Once your onions brown and your spinach has wilted down, take the skillet off the heat and set aside.
  6. The last thing to prep is your ricotta filling. In a food processor add in all your ingredients except you olive oil. Pulse together adding olive oil slowly until a crumbly/smooth texture is achieved.
  7. When your noodles have finished cooking, turn the heat off and strain them. I do prefer to leave them in the water because I find that gluten-free lasagna noodles get really sticky and if they are in the water they can be pulled out easily with a pair of tongs! But use the method that you are comfortable with.
  8. Almost done! Time to assemble, in a large casserole dish cover the bottom of the dish with Alfredo sauce (I like to alternate Alfredo sauces each layer). Add your first layer of noodles, a thin layer of ricotta, veggies, some Alfredo sauce and a little bit of your vegan cheeses. Continue with your layers until you have used all your ingredients.
  9. Cover the lasagna with your remaining Alfredo sauce and top off with the rest of your vegan mozzarella and parmesan.
  10. Place in the oven to bake for 35-45 minutes or until it is golden brown and bubbly! Let the lasagna cool for 5 minutes (if you can wait) and then enjoy!!

Servings: Makes 6-8 Servings
Prep & Cook Time: 80 minutes

Hope you try this one out! A showstopper and easily customizable!

Majken

*This post contains some affiliate links, which means I receive a small commission if you make a purchase using this link.


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Crispy Eggplant with Creamy Vegetable Polenta

Happy Friday Everyone!

Today’s recipe is the ultimate comfort food. Pan fried eggplant over a bed of creamy vegetable polenta. This recipe is one that will impress! Although you will feel like you are indulging big time  you don’t have to feel guilty because it is vegan and gluten-free!

Let’s Get Started

CRISPY EGGPLANT WITH CREAMY POLENTA

INGREDIENTS

For the Eggplant:

  • 1 Eggplant
  • 1 cup of Garbanzo Bean Flour
  • 1/4 cup of Nutritional Yeast
  • 1 cup of water
  • 1 teaspoon of dried oregano
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried sage
  • salt and pepper to taste

For the Polenta:

  • 1 tube of polenta
  • 2 cloves of garlic
  • 1/2 cup of non-dairy milk (I used almond)
  • 1 zucchini
  • 2 vine tomatoes
  • 1 green bell pepper
  • 1 cup of mushrooms
  • 3 leaves of fresh sage
  • 1 tablespoon of fresh rosemary
  • 1 tablespoon of olive oil

DIRECTIONS

  1. Preheat your oven to 400 degrees F.
  2. Start by preparing your batter for the eggplant. In a mixing bowl mix together your garbanzo bean flour, nutritional yeast, water and seasoning. Mix together until it is a similar consistency to pancake batter (you can adjust the amount of water for your liking).
  3. Slice your eggplant into 1/2 inch slices and heat some olive oil in a medium sauce pan. Dip your eggplant into the batter and once it is completely coated place them in the pan to fry them for 1 minute on each side. Then place them on a baking sheet.
  4. After all of your eggplant slices are fried put them in the oven at 400 degrees F for 15 minutes.
  5. While the eggplant is cooking we can start on the polenta. Chop up all your veggies (zucchini, tomatoes, bell pepper and mushrooms) and heat a sauce pan with some olive oil (you can use the same one from the eggplant) and pour you veggies in. As they are cooking down, add in your garlic (chopped as well) and herbs and seasonings.
  6. When your veggies have cooked a bit pour in your non-dairy milk and mix in your polenta until it is creamy and smooth. YUM!
  7. Take out your eggplant from the oven and plate your polenta & crispy eggplant and you are ready to eat!

Servings: This recipe makes 2-4 servings (depending on your appetite! haha)
Prep&Cook time: 45 minutes

I really hope you try out this recipe and enjoy!

Happy Cooking!

Majkenn

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