Man, this weekend was crazy! I worked two day-festivals with Corey that really wore us both out. Today has been filled with a long drive home, a nap and not enough coffee. To say the least, my words aren’t coming so easily, this Monday afternoon. But, this week is going to be awesome, not only because I start my birthday celebrations, but because there are more terrific Born to Mac MoFo recipes coming your way!
Really, I’ll just get right to it; this macaroni/lasagna casserole is super tasty and my first time experimenting with a white bean cheese sauce. If you didn’t figure it out already, it was a SUCCESS! So, if you’re looking for a creamy, low-fat, vegan cheese sauce that has some extra protein in it I highly suggest trying this out.
One Year Ago: Smoky Corn Chowder
Two Years Ago: Raw Veggie Chard Wraps
Macaroni Lasagna with White Bean Cheese Sauce
White Bean Cheese Sauce
- 1- 15 oz . Can of White Beans either Northern or Cannelini will work
- 1 C . Non-Dairy Milk
- 1/4 C . Pine Nuts
- 1/4 C . Nutritional Yeast
- 2 Cloves Garlic
- 2 tsp . Coconut Vinegar
- 1 tsp . Tomato Paste
- 1 tsp . Lemon Juice
- 1 tsp . Dijon Mustard
- 1-1 1/2 tsp . Sea Salt
- 1 tsp . Olive Oil
- 3/4 C . White Onion Diced
- 1 1/2 C . Baby Bella Mushrooms Sliced
- Pinch of Salt
- Pinch of Black Pepper
- 1- 15 oz . Can of Organic Tomato Sauce
- 1 T . Tomato Paste
- 1 tsp . Dried Italian Seasoning
- Pinch of Red Pepper Flakes
- Salt and pepper to taste
- 1 1/2 C . Dried Pasta + Water for Boiling
- 2 C . Fresh Arugula
- Optional: Panko Bread Crumbs and Extra Nutritional Yeast for topping
White Bean Cheese Sauce
Place all ingredients in a blender and puree until completely smooth. Add salt to taste, remembering that the noodles with mellow out the flavor. Set aside.
Get a large pan ready on the stove, on medium heat. Add the olive oil to the pan and wait for it the pan to get hot.
Place the onions in the pan and saute until the become clear. Next, add the mushrooms and cook until they shrink in size and become soft.
Season with salt and black pepper and place the saute in a small bowl. Saving the pan for the marinara.
Pasta and Marinara
Get the water boiling for your pasta, in a large pot. Follow the directions for cooking the pasta according to its package.
While the noodles are cooking, pour the tomato sauce and tomato paste into the large saute pan, over low-medium heat.
Add the Italian seasoning to it and stir. Bring to a simmer and adjust the heat to low. Season with red and black pepper, plus a pinch of salt.
Turn off the heat for the marinara after 5 minutes.
Drain and rinse the pasta. Save 1/4 C. of Cheese Sauce in a cup and pour the rest over the noodles, stirring to coat evenly.
Honestly, you can layer it however you please, but this is how I did it. There are two layers of marinara, two layers of arugula, two layers of mushroom saute and three layers of Mac.
I used an 8" bread pan, but you can make a thinner version using a square casserole dish. Preheat the oven to 350ºF.
First, use half of the tomato sauce to line the baking dish. Then a third of the mac, followed by a cup of arugula and half of the mushroom saute. Repeat those layers, then finish with the last of the mac.
Pour the 1/4 C. of Cheese Sauce over the top and sprinkle the Panko Crumbs/Nutritional Yeast over it, if you'd like.
Cover with foil and bake for 25-30 minutes, taking the foil off for the last 5 minutes.
Let it cool for 5-10 minutes then serve. This will come out of the dish more like a loose casserole than a lasagna square, but it'd delicious all the same!
After a good night’s rest, I think I’ll be in tip-top shape tomorrow. Then it’s back on that Born to Mac grind! 😀
I ALMOST forgot to mention that Cadry of Cadry’s Kitchen had me do an interview with her for her V List segment on her blog. It’s not just any interview, it’s a video! So you can see my awkward humor in action, plus my admission to my love affair with my blender. Go check it out!