A wonderful dish for a holiday meal or anytime you are feeding a full table. This recipe comes from our cookbook, The 30-Day Vegetarian for the Hummus Lasagna with the substitution of a new product I found called Butler Soy Curls for the middle layer.
- 4 Cans Organic Garbanzo Beans
- 3 Red Bell Peppers Organic
- 1 Sweet Onion
- 1 Head of Garlic
- 1 Large Eggplant or 2 Medium Eggplants
- 1 TBL Tahini (sesame paste) optional
- Olive Oil
- 1 Package 16 Ounces Whole Grain Lasagna Noodles
- 1 Package Vegetarian Steak Strips (or Butler Soy Curls)
- 2 tsp Fennel Seeds
- 1 16 ounce Jar Organic Tomato Sauce
If you like, you can prepare the fillings the day before and keep them in the refrigerator until you are ready to assemble your lasagna. Seed the three sweet red peppers and place in a large roasting pan along with eggplant, garlic (whole) and sweet onion (outer layer peeled and cut in half.) Roast at 425° for about 1 hour, or until the eggplant is very soft and the other vegetables have taken on good color.
Carefully split the hot eggplant in half and scoop out the pulp making sure to keep all of the liquid inside. Slice the bottom off of the roasted garlic and press each clove out and into your food processor along with the eggplant pulp, 2 cans of drained garbanzo beans and 1 TBL Tahini (you can substitute 1 TBL nut butter or omit). Process until mixture is very smooth. The consistency should be similar to a ricotta cheese filling in a traditional lasagna.
Veggie Steak Filling
Rinse steak strips under warm water in colander for just a minute or two (this removes some of the seasoning so that we can add our own unique flavors and it will permit the frozen strips to thaw partially to make cutting easier.) Or if you are using Butler Soy Curls, rehydrate 1 package in about 2 cups warm water. Transfer veggie meat to cutting board and slice into small pieces. Chop one sweet onion and sauté with olive oil in fry pan along with veggie steak. When the onion begins to caramelize, add the fennel and continue to cook for another minute or two.
Red Pepper Hummus
Place the roasted red peppers and the sweet onion in the food processor along with 2 cans of drained garbanzo beans. Process until smooth. I find that most canned beans have ample salt, but you may want to add a pinch of salt at this stage after taste testing your hummus purées.
Prepare lasagna noodles according to package.
To assemble, place a thin coating of tomato sauce on the bottom of your lasagna pan and top with a single layer of noodles. Spoon all of the eggplant hummus on top of pasta and sprinkle just a scant amount of tomato sauce over top. Place the second layer of noodles down on top of the hummus and press gently to even out the filling. Spoon all of the steak strip filling into the pan and top with tomato sauce once again. Make sure you reserve a set of unbroken lasagna noodles for the top layer! Select another set of noodles for your next layer and cover with the red pepper hummus filling. Sprinkle with tomato sauce and lay the final layer of noodles on top of your filling, pressing down gently to make sure filling is well distributed. Spoon a final coating of tomato sauce atop lasagna. Cover with foil and bake in a 350° oven for 45 minutes, remove foil and continue baking for another 15 minutes. Let cool for 15 minutes before serving.