This was okay, not the best thing we've made but alright.

On the TV segment I made this with store bought lasagna noodles. When I made this at home I took the time to make my own homemade noodles. I have a pasta machine that cranks out the dough by hand. It really was a lot better with my own fresh noodles, made on the thinnest setting possible. It made the lasagna much lighter and more tender.

Lasagna Ingredients:

1 big handful of fresh green beans

lasagna noodles

1 red or Yukon gold potato baked or microwaved until nice and soft

Pesto Ingredients:

1 cup (packed firm) fresh basil

1/2 cup pine nuts

1 7-ounce can mild green chiles (found at Mexican aisle in the supermarket)

1/4 cup (half and half) water and olive oil

2 cloves garlic

1 tsp salt

5 ounces (half of a ten ounce box) of soft silken tofu (low fat)

Instructions:

1. Combine pesto ingredients in a food processor and pulse until chunky smooth.
2. Slice the beans lengthwise to make them thin, then put them in boiling water for 1 - 2 minutes. Immerse in ice water and set aside.
3. Spread a thin coating of pesto on the bottom of a baking dish.
4. Add a layer of lasagna noodles. Spoon on a layer of the pesto. Add a few of blanched green beans and crumble some potato. Repeat layers. Top with Vegan Parmesan soy cheese.
5. Bake in a 350 oven for about 12 minutes.