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Pesto Lasagna Vegan

Open recipes

Open recipes

Pesto Lasagna Vegan

1 hours total

  • Moderate
  • Vegan

If you are a vegan looking for a hearty and delicious meal, this recipe for vegan pesto lasagna is perfect for you. Made with flavorful ingredients like basil, walnuts, and nutritional yeast, this recipe serves 4 people and is sure to impress. In this recipe, we use Barilla® oven-ready lasagna, potatoes, green beans, and a delicious béchamel sauce to create a savory and satisfying dish that you won't be able to resist.



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Serves 4

9 Sheets Barilla® 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​

3 Cups vegan milk substitute​
1 Cup vegan cream substitute​
3 Tbs margarine ​
6 Tbs all-purpose flour​
TIP Grated nutmeg, salt, to taste


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


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. ​

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

Melt the butter in a pan on a medium heat. Add the flour and whisk constantly in order to avoid lumps. Pour in the milk, previously heated,. Bring to a boil for a few minutes and adjust salt.​

  • Margarine
  • gluten-free all-purpose flour
  • vegetal milk
  • vegetal cream
  • grated nutmeg
  • salt

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 Parmigiano cheese. and some veggies.​

  • green beans
  • potatoes
  • pasta sheets
  • Vegan Parmigiano cheese

Step 5

Bake for 20-25 minutes at 325° F.​

Step 6

Let stand for 5 minutes before serving.​

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.


This vegan lasagna is a delicious and satisfying dish that is perfect for any occasion. With its flavorful ingredients and simple preparation steps, this recipe is sure to become a favorite in your household. So, don't hesitate to give it a try and indulge in a tasty vegan lasagna with pesto that you won't forget.