Revolutionary Recipe: Chef AJ’s Disappearing Lasagna (Plus Plant-Based Parmesan Recipe)

Number of servings: 8

Per Serving 778 calories

Fat 19 g

Carbs 124 g

Protein 35 g

8

Ingredients

• 2 boxes of no boil rice lasagna noodles (like Deboles)
• 6 cups oil-free marinara sauce

Filling No. 1:

• 2 -15 oz. cans cannellini beans, drained and rinsed
• 2 oz. fresh basil leaves
• 1 cup pine nuts
• 2 cloves garlic
• 1/4 cup low-sodium miso
• 1/4 cup nutritional yeast
• 1/4 cup fresh lemon juice
• 1/8 tsp red pepper flakes (or more to taste)
• 2 pounds frozen chopped spinach or 1 pound frozen chopped kale, defrosted, with all of the water squeezed out

Filling No. 2:

• 2 pounds sliced mushrooms
• 2 garlic cloves
• 1/4 cup raw coconut aminos or low sodium tamari
• 1 large red onion
• 1 – 4 ounce can sliced olives, rinsed and drained (optional)

Instructions

1. Make the filling in a food processor fitted with the "S" blade, by adding beans, basil, garlic, lemon juice, miso, nutritional yeast, nuts and red pepper flakes. Puree until smooth. Add drained spinach or kale and process again.
2. In a large non-stick sauté pan, sauté chopped onion in 2 tablespoons water until translucent, about 8 minutes, adding more water if necessary. Add garlic and mushrooms and sauté until browned. Cook until mushrooms appear to be glazed and there is no more liquid left in pan.
3. Pour 3 cups of the sauce in a 9"x13" lasagna pan. Place one layer of noodles on top. Cover noodles with half of bean/spinach mix, then with half of mushroom mix. Place another layer of noodles on top and add the remaining half of each of the two fillings. Place one more layer of noodles on top and smother evenly with remaining sauce. Sprinkle olives on top of sauce and sprinkle with plant-based parmesan (recipe below).
4. Bake uncovered 375 degrees for one hour. Let the lasagna sit for 10 minutes before serving.
5. CHEF’S NOTE: If you have time, let the mushrooms marinate in the tamari several hours before cooking.