you’ll need;
- a small casserole dish or aluminum disposable pan
- food processor/blender
- 2 packets Knorr’s Creamy Pesto mix (these have directions on back that milk and water, i use soy milk.)
- 2 to 3 ounces of soy milk (in addition to pesto mix)
- 1 egg
- 1 tbs melted smart balance spread
- nasoya extra firm cubed tofu
- 1 cup fresh broccoli, uncooked and chopped
- no boil noodles (i used 8 sheets)
- 1 quorn naked chickn breast
- garlic, italian seasonings
Coat a small frying pan with olive oil or Pam spray and fry the tofu with the garlic and italian seasonings, flipping often. when tofu is slightly brown and crispy, pour into your blender. add the raw egg, bit of soy milk, tablespoon of melted butter spread, and chopped broccoli then blend. i also sprinkled yeast in to make it a thicker paste but i dont think it made much a difference. sprinkle in some parmesan cheese, salt, and pepper, and blend a second more. cook quorn chickn according to package, chop, then set aside. cook pesto sauce according to packet directions and set aside.
layer your baking pan with enough sheets to cover the bottom, it will probably only take 2 or 3. pour half of the mix from the blender evenly across the sheets like normal lasagne. layer with a bit of the chickn , parmesan, and then pesto sauce. put down more pasta sheets to cover this facing in the opposite direction, this will help the layers stay seperated. repeat the layers of the last step, leaving a little pesto sauce leftover, and cover with more sheets. i stuck with two layers because i ran out and it ended up cooking through much faster than my usual 3 layer lasagne which was nice. on top of the lasagne i drizzled the remaining pesto and parmesan and garnished with little broccoli florets. bake at 350 for 15 min, spoon any pesto that leaked out of the side onto the top, and bake another 15 min. the top should be nice and crispy while the inside is saucy and soft. this was delicious with a glass of red wine, mmmmm mmmm!
<3
tracy
