• Share to Facebook
    • Twitter
    • Email
    • Print

January 30, 2013

Chef AJ's Disappearing Lasagna

Abbie Jave

  • Chef AJ's lasagna is so delicious it will vanish from your plate. Phil Groves

Serves 4 to 6

2 10-ounce boxes (560g) of no-boil rice lasagna noodles (e.g., DeBoles)
6 cups (1,350ml) of your favorite oil-free marinara (tomato) sauce
2 15-ounce cans (850g) cannellini beans, drained and rinsed
2 ounces (60g) fresh basil leaves
1 cup (225g) pine nuts (or raw cashews or hemp seeds)
4 cloves garlic, chopped (or to taste)
1/4 cup (60ml) low-sodium miso
1/4 cup (60g) nutritional yeast
1/4 cup (60ml) fresh lemon juice
1/8 teaspoon red pepper flakes (or to taste)
2 pounds (900g) frozen, chopped spinach or 1 pound (450g) frozen kale (defrosted, drained, with all of the liquid squeezed out)
2 pounds (900g) sliced mushrooms (perhaps cremini or baby bellas)
1/4 cup (60ml) low-sodium tamari
1 large red onion, finely diced
Faux parmesan (optional)
1 4-ounce can (115g) black olives, chopped (optional)

Make the filling in a food processor fitted with the "S" blade, by adding the cannellini beans, basil, garlic, lemon juice, miso, nutritional yeast, pine nuts, and red pepper flakes. Purée until smooth. Add the drained spinach (or kale) and process again.

In a large non-stick pan, sauté the onion in 2 tablespoons of water until translucent (about 8 minutes), adding more water if necessary. Add 2 cloves of garlic, the mushrooms, and the tamari and sauté until browned. Taste the mixture, adding chopped garlic and more tamari to taste. Cook until the mushrooms appear to be glazed and there is no more liquid left in the pan. 

Pour 3 cups (675g) of the marinara sauce into a lasagna pan or 9-by-13-inch (23cm x 33cm approx) pan. Place one layer of the no-cook noodles on top of the sauce. Cover the noodles with half of the cannellini bean mixture, then with half of the mushroom mixture. Place another layer of noodles on top; then add the remaining half of the cannellini bean mixture, followed by the remaining half of the mushroom mixture. Place one more layer of noodles on top, and smother evenly with the remaining 3 cups (675g) of marinara sauce.

Bake uncovered in a preheated 375 F (188 C) oven for 1 hour. 

Let the lasagna sit for 10 minutes before slicing.


  • In place of the cannellini beans, you may used a 19-ounce box (530g) of extra-firm, water-packed tofu, drained.
  • Sprinkle sliced olives on top of the sauce, along with a liberal sprinkling of faux parmesan.

Recipe adapted from Unprocessed by Abbie Jaye.


All figures are per serving (assumes 6 servings).

Calories: 978
Fat: 48 g
Carbs: 144 g
Fiber: 14 g
Protein: 40 g
Sodium: 2,357 mg

  • Sign Up
  • Take Action
  • Get a free recipe every Friday to help you plan your Meatless Mondays! Sign up