We love this plant-based pesto lasagne because it combines simple, fresh ingredients to create a masterpiece of flavour, packed full of veggies. the smooth and creamy white sauce sits perfectly on top of the thick green pesto, layered between sheets of lasagne – it’s all about the layers in this dish! we top it with nutritional yeast which gives it that crisp golden top when it’s baked to perfection, and love to serve it alongside some extra steamed greens.
ingredients
1 pack of lasagne sheets
200g spinach, roughly chopped
200g frozen peas
1 tablespoon of nutritional yeast
For the pesto
80g pine nuts
80g cashews
25g fresh basil, including stalks
2 garlic cloves
juice of ½ lemon
1 tablespoon of nutritional yeast
125ml olive oil
100ml water
2 teaspoons of maple syrup (optional)
pinch of salt
For the white sauce
400ml almond milk (plus more if needed)
50g nutritional yeast
50g tapioca flour
1 tablespoon of dijon mustard
juice of ½ lemon
pinch of salt
method
preheat the oven to 190c, fan setting.
