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Pesto Lasagna Open

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Pesto Lasagna Open

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Lasagna is a dish that everyone loves, and with a few adjustments, it can be made suitable for people with specific dietary needs. In this recipe, we will show you how to make a delicious gluten-free, lactose-free, halal, kosher, and vegan pesto lasagna. It is also known as Lasagna alla Genovese.This dish is perfect for those who love lasagna but have dietary restrictions. The pesto sauce, made with fresh basil leaves, walnuts, and olive oil, provides a flavorful twist to the traditional lasagna. The béchamel is made with vegetable milk, cream, margarine, and gluten-free flour.Here are the five easy steps to cook a delicious Open Pesto lasagna:

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Ingredients

Serves 4

9 Sheets Barilla® Gluten Free Oven-Ready Lasagna
1 Medium potato
1 Cup green beans ​

For the Pesto sauce​

4 Cups basil​
2.5 Tbs walnuts​
1 Clove garlic​
4 Tbs extra virgin olive oil​
TIP Salt to taste ​
½ Tbs nutritional yeast ​

For the béchamel (1l)

3 Cups vegan milk​
1 Cup vegan cream​
6 Tbs vegan margarine ​
6 Tbs gluten free flour
TIP Grated nutmeg, salt, to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Step 1

Blend the walnuts and garlic in a blender. Add the basil leaves (washed and dried), and EVO without turning off the blender. Adjust the density by adding more oil if necessary and at the end the nutritional yeast and salt to taste. ​

  • Walnuts
  • garlic
  • basil leaves
  • extra virgin olive oil
  • nutritional yeast
  • salt

Step 2

Peel and cut the potatoes into cubes, clean the green beans and cut them into pieces also. Boil the potatoes and green beans in boiling water to al dente and drain.​

  • Potatoes
  • green beans

Step 3

Meanwhile prepare the béchamel: melt the butter in a heavy-bottomed pan. To make a roux, add the flour and whisk butter and flour together for 3-4 minutes over low heat, until smooth. Heat the milk in a separate pan, then add it to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps, until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes. Heat the oven to 325°F.​

  • Margarine
  • gluten-free corn flour
  • vegetable milk
  • salt
  • nutmeg

Step 4

To make the lasagna, place a bit of béchamel, pesto, green beans and potatoes on the bottom of a baking dish and cover with the pasta sheets. Repeat 3 more times until you have 4 layers. Cover the last layer only with the béchamel, the remaining nutritional yeast and finish with some green beans and potatoes.​ Bake for 20-25 minutes at 325° F. Let stand for 5 minutes before serving.​

  • green beans
  • potatoes
  • pasta sheets
  • nutritional yeast

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.

Tip

In conclusion, this lasagna recipe with dietary restrictions is a great way to enjoy a classic Italian dish while also accommodating specific dietary needs. It is flavorful and satisfying and perfect for a cozy dinner at home.

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