Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Pesto Lasagna [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This take on traditional lasagna is satisfying and exceptionally healthy. Make this for a dinner party, a date night, or your next potluck.

Pesto Lasagna [Vegan]

Calories

364

Serves

4

Cook Time

30

Ingredients

  • 9 pasta sheets ready to use (as in, no need to pre-cook them)
  • 5 tablespoons vegan pesto
  • 1 cup soy cream
  • Half a pack of spinach
  • 1 cup of frozen peas
  • 1 can green lentils
  • 1 cup of chestnut mushrooms, sliced
  • nutritional yeast to top (optional)
  • béchamel sauce (see below)

For the Béchamel sauce:

  • 1 and 1/2 tablespoon vegan butter
  • 1 and 1/2 tablespoon all-purpose flour
  • 2-3 cloves garlic, peeled and crushed
  • 1 and 1/2 cups soy milk

Preparation

  1. Pre-heat the oven to 392ºF/ 200ºC.
  2. In a small bowl whisk together 4 tbsp pesto with the soy cream. Set aside.
  3. Layer 1: 3 pasta sheets on the bottom of a large greased ovenproof dish. Spread the peas and lentils evenly over the sheets.
  4. Layer 2: Another 3 sheets topped with spinach and pesto cream. Make sure the cream covers the spinach well.
  5. Layer 3: The last three pasta sheets. Spread the remaining tbsp of pesto evenly over the sheets in a thin layer, then cover generously with the béchamel. Make sure the corners of the pasta sheets are imbibed with the sauce, otherwise they will burn in the oven. Sprinkle some nutritional yeast over the whole if you wish.
  6. Bake in the oven for 20 mins.

To Make the Béchamel sauce:

  1. First create a roux: in a small saucepan over medium heat melt the vegan margarine and stir in the flour. When it turns slightly golden brown, you’ve got a “roux”.
  2. Slowly pour in the soya milk as you keep stirring, firmly and without splashing, then keep stirring on slightly higher heat until the sauce begins to thicken.
  3. Add the garlic. It will take around 12-15 minutes for the sauce to thicken but if it becomes too much like a pudding, take it off the heat and add a little bit more soy milk.

 

Nutritional Information

Per Serving: Calories: 364 | Carbs: 19g | Fat: 29g | Protein: 10g | Sodium: 531mg | Sugar: 1g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Fire Cider Vinegar [Vegan, Raw, Gluten-Free]

Fire Cider Vinegar

Walnut Taco Meat [Vegan, Raw, Gluten-Free]

Walnut Taco “Meat” [Vegan, Raw, Gluten-Free]

Cheesy Party Potatoes [Vegan]

Vegan Cheesy Party Potatoes

Fancy Apple Roses [Vegan]

Vegan Fancy Apple Roses

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Pesto Lasagna [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX