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
- 1- 15 oz. Can of White Beans (either Northern or Cannelini will work)
- 1 C. Non-Dairy Milk
- ¼ C. Pine Nuts
- ¼ C. Nutritional Yeast
- 2 Cloves Garlic
- 2 tsp. Coconut Vinegar
- 1 tsp. Tomato Paste
- 1 tsp. Lemon Juice
- 1 tsp. Dijon Mustard
- 1-1½ tsp. Sea Salt
- 1 tsp. Olive Oil
- ¾ C. White Onion, Diced
- 1½ 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
- 1½ C. Dried Pasta + Water for Boiling
- 2 C. Fresh Arugula
- Optional: Panko Bread Crumbs and Extra Nutritional Yeast for topping
- 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.
- 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 ¼ 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 ¼ 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!