Eggplant is known for being difficult to prepare, but it’s easy to roast! No salting necessary. The oven takes care of everything.
Continue whisking until the mixture becomes thick and elastic-like. at this point, remove from the heat and continue whisking to ensure it remains smooth – adding a dash more almond milk if it becomes too thick. Sprinkle with nutritional yeast and place in the oven to cook for 35-40 minutes until bubbling and golden on top.
once ready to assemble the lasagne; spoon one third of the pesto mixture onto the bottom of a baking dish. top with one quarter of the white sauce and cover with one layer of lasagne sheets. repeat this process twice more, with pesto sauce, white sauce, lasagne sheets, until you have finished all of the pesto and you are left with lasagne sheets on top. top with the last of the white sauce.
Sprinkle with nutritional yeast and place in the oven to cook for 35-40 minutes until bubbling and golden on top.
