PLANT-BASED WHITE SUMMER LASAGNA
Are you ready for the ultimate summer dinner party dish? This Lasagna is the perfect way to impress your guests or your family. It features seasonal veggies like squash, zucchini, asparagus, corn, and garlic scapes! Not to mention looks absolutely beautiful if I do say so my self :)
There are quite a few steps to this flavor packed dish, but I promise this flavor combination is so worth it! I recommend prepping some of the sauces the day before so you aren't stuck in the kitchen on a gorgeous summer evening.
This lasagna features an old favorite of mine, my Creamy Dreamy Alfredo Sauce and a new recipe I just shared that I have been making for years, Garlic Scape Pesto. This recipe also calls for a new take on my classic Tofu Ricotta, recipe below.
First add a layer of that delicious creamy alfredo sauce.
Next the herbed tofu ricotta.
All of the pesto vibes! Here I use my garlic scape pesto but if you don't have access to them or would like to use store bought that would work great here as well!
And check out those veggies! If you don't have access to any garlic scapes you can double up on the asparagus, add some snap peas, or whatever summer veggie you like!
Double layer with pesto & ricotta!
Then top with your beautiful summer squash, in whatever pattern you like and bake!
WHITE SUMMER LASAGNA RECIPE
Time: 35 min bake time | 1 hour prep
Yield: 6-8 servings
for the lasagna
1 package of lasagna noodles of choice
2 cups of my Creamy Dreamy Alfredo
1 1/2 cups of my Garlic Scape Pesto
for the herbed tofu ricotta
1 block extra firm tofu
1/2 cup raw unsalted cashews
1/2 cup nutritional yeast
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp dried thyme
1 tsp salt
for the veggie layer
1 cup asparagus, chopped into 1/2 inch pieces
1 cup garlic scapes, chopped into 1/2 inch pieces *or sub veggie of choice if you can't find these
1 cup sweet yellow or white corn
1 tbsp olive oil
for the topping
2 small or 1 medium/large zucchini, sliced in 1/2 in diagonal slices
2 small or 1 medium/large yellow squash, sliced in 1/2 in diagonal slices
2 tbsp of olive oil
1/2 tsp salt
1/2 tsp pepper
Start by prepping the sauces
Herbed Tofu Ricotta
Add the tofu, cashews, nutritional yeast, and lemon juice to a food processor and process till smooth (about 20-30 seconds). Next add the spices and pulse just till well combined.
Make the Veggie Filling
In a pan on medium heat, add the olive oil then the scapes and asparagus. Let cook for ~5-7 minutes tossing every few minutes, then add the corn. Let cook for another 3 minutes or until corn is golden brown. Remove from heat.
Prepare lasagna noodles according to box instructions and set aside.
For the Zucchini/ Squash Topping
Preheat the oven to 350F and lay out your zucchini and squash slices on a baking sheet. Coat evenly with olive oil, salt and pepper on each side. Bake for 15-20 minutes or until lightly brown. This "pre-bake" is to get most of the liquid out for when we add it on top of the lasagna. It will brown more when we bake the lasagna.
*You can leave the oven on here and assemble while the squash/ zucchini is in the oven then once it comes out, add it on top and return to oven*
To Assemble starting from the bottom up
- 2/3 cup of Alfredo spread on the bottom of the dish
- 1/2 of the Ricotta mixture spread over the noodles
- 1/2 of the Pesto mixture spread over the noodles
- 2/3 cup of Alfredo spread over the noodles
- veggie mixture sprinkled over top of alfredo
- remaining amount of Pesto spread over noodles
- remaining Ricotta mixture in "dollops" over top of pesto
- remaining 2/3 cup of Alfredo spread evenly over noodles
- layer zucchini & squash over top
Bake for 35 minutes at 350F. Remove from oven, allow to cool for 10 minutes. Serve with a drizzle of balsamic glaze.