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Vegan Pesto Lasagna

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Open recipes

Vegan Pesto Lasagna

1 hours total

If you are a vegan looking for a hearty and delicious meal, this recipe for vegan pesto lasagne is perfect for you. Made with healthy and 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 lasagne, 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

8 sheets Barilla® oven-ready Lasagne
100 g potatoes
50 g green beans

For the Pesto sauce

60 g basil
30 g walnuts
1 clove of garlic
60 ml extra virgin olive oil
to taste Salt
5 gr nutritional yeast

For the béchamel

750 ml vegetal milk
250 ml vegetal cream
50g margarine
50 g GF all-purpose flour
to taste Grated nutmeg, salt


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Here are the four easy steps for a delicious vegan pesto lasagna:

Step 2

Pesto Preparation: To begin, blend the walnuts and garlic in a blender. Add the basil leaves, extra virgin olive oil, and salt to taste. Adjust the density by adding more oil if necessary and add nutritional yeast at the end.

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

Step 3

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

  • Potatoes
  • green beans

Step 4

Béchamel Preparation: Melt the margarine in a pan over medium heat. Add the GF all-purpose flour and whisk constantly to avoid lumps. Pour in the vegetal milk and cream, previously heated. Bring to a boil for a few minutes and adjust with grated nutmeg and salt.

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

Step 5

To assemble the lasagne, place a bit of béchamel, pesto, green beans, and potatoes on the bottom of a baking dish and cover with the pasta sheets. Repeat this process three more times until you have four layers. For the last layer, cover with only béchamel and top with the remaining Parmigiano cheese and some veggies. Bake for 20-25 minutes at 170° C. Allow the lasagne to stand for 5 minutes before serving.

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

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 lasagne alla genovese is a healthy, 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.