California Veggie Pesto Lasagna with Sauteed Kale

*Vegetarian, gluten free

Yield: 12 portions

INGREDIENTS

 

1 cup homemade pesto (recipe below) 

4 cups homemade marinara sauce (recipe below) 

2 eggplants, med-lg dice

1 butternut squash, med-lg dice

1 large red onion, med-lg dice

4 portabella mushrooms, med-lg dice

2 red pepper, med-lg dice

2 green pepper, med-lg dice

Fresh mozzarella

2 boxes of brown rice pasta

 

DIRECTIONS

  1. Roast all veggies together with fresh or dried thyme, evoo, salt and pepper. 

  2. Layer pasta with roasted veggies, marinara, dollops of pesto. Add fresh mozzarella in between layers and on top. Try to make 4-5 layers. 

  3. Bake until bubbly

  4. Place in preheated 400 degree oven and bake until bubbly

Pesto Recipe

  • 2 cups packed fresh basil (large stems removed)

  • 3 Tbsp walnuts/sunflower seeds mix

  • 3 large cloves garlic (peeled)

  • 2 Tbsp lemon juice

  • 3-4 Tbsp nutritional yeast

  • 1/4 tsp sea salt (plus more to taste)

  • 2-3 Tbsp extra virgin olive oil

  • 3-4 Tbsp water (plus more as needed)

In a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.) Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.

 

Marinara Recipe

Yield: 6/7 cups sauce

 

  • 1 tablespoon olive oil

  • 1 onion, chopped 

  • 1 1/2 teaspoons minced garlic

  • 1/2 cup red wine

  • 1 (28-ounce) can crushed tomatoes, or tomatoes in puree, chopped

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1 teaspoon each of thyme and dried basil

  • 2 bay leaves

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

Heat the olive oil in a large pot. Add the onion and saute over medium heat until translucent. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 30-45 minutes.