Since one of Mr. Meat and Potatoes favorite foods is mashed potatoes I decided to incorporate them into the lasagna. They sounded like a good fit with the pesto and I thought they would give the lasagna some structural integrity.
I used a lot of pine nuts in my pesto. If you do not want to pay the price for pine nuts you could certainly use walnuts, almonds or another nut of your choosing. I made the mistake of sending Mr. Meat and Potatoes to the store for the pine nuts. Let's just say he returned with sticker shock!
This turned out well. We ate it as our main course but it would also make a lovely side dish.
Potato Pesto Lasagna
1 package lasagna noodles cooked according to package directions
7 red bliss potatoes, peeled and cubed
2 tbsp Earth Balance Vegan Buttery Spread
1/4 cup non-dairy milk (I used So Delicious Unsweetened Coconut)
2 cups loosely packed fresh basil
1 cup +2 tbsp pine nuts
Juice of 1 lemon
1 clove garlic
1/2 cup + 1 tbsp olive oil
Salt and pepper to taste
In a pot of boiling water cook the potatoes until fork tender. Drain and place in a large bowl. Add the "butter", non-dairy milk. Salt to taste. With a hand mixer, whip the potatoes until very smooth and fluffy.
Preheat oven to 350 degrees.
Place the avocados, basil, pine nuts, lemon juice, garlic, salt and pepper into a food processor or powerful blender. Blend until ingredients start to come together. Slowly add the olive oil and continue to blend until a smooth pesto is formed.
Lightly grease an 8x8 pan. Place a layer of noodles on the bottom of the pan. I used Wegman's own brand noodles which are much shorter than traditional lasagna noodles. Two form a perfect layer on the bottom of an8x8 with no trimming.
Place a layer of mashed potatoes on top of the noodles. Place another layer of noodles on top of the potatoes and then spread some pesto across the top. Layer with more noodles and continue the process ending with a layer of pesto on top. I had about eight layers of noodles when it was all said and done. Drizzle the rest of the olive oil on top.
Place in the oven at 350 degrees for 30 minutes. With ten minutes of cooking time left sprinkle the top of the lasagna with the rest of the pine nuts. Return to the oven.
Once cooked allow to cool for about ten minutes. Serve and enjoy.