Seriously, people? Pasta, potatoes, and white sauce? INSTANT COMFORT FOOD.
But it’s also got some good nutrition for you, with the beans, onions, and kale.
First, prep your mashed potatoes.
9 c diced potatoes, cooked until tender and drained
2 T vegan margarine or oil of choice
1 sprig rosemary, finely chopped
2 cloves garlic
1/2 c unsweetened soy milk
1 tsp salt
Use a masher or handmixer to blend together.
Then prep your veggies:
1 3/4 c red onion
3 cloves garlic
1 sprig rosemary, roughly chopped
1/2 tsp salt
1 1/4 c bell peppers
2 T oil
2 c finely chopped kale or other leafy greens, packed
Sauté all but the greens until tender; add greens and stir until wilted, then remove from heat.
And finally, combine:
6 c garbanzo, lima, or white beans of choice, not thoroughly drained (I used limas the first try, garbanzos the second. I liked garbanzos better.)
1/2 tsp salt
1 1/4 c white sauce
You also need:
12 lasagna noodles, uncooked
Now layer it! Thusly:
3 lasagna noodles
Roughly 1/3 of the beans and liquid
Roughly 1/3 the veggies
A few blops of potatoes, scattered
Repeat twice, then completely cover top with a hefty layer of potatoes.
Bake at 350 for 45 minutes.
To be perfectly honest, this was a LOT of work. It was good, but I’m not sure it was good enough to spend a couple hours to prepare. Granted, I was running to and from the garden to pick stuff for it, and I was baking bread at the same time I was trying to make it, but it just still seemed labour-intensive.