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.
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
|8 sheets||Barilla® oven-ready Lasagne|
|50 g||green beans|
For the Pesto sauce
|1||clove of garlic|
|60 ml||extra virgin olive oil|
|5 gr||nutritional yeast|
For the béchamel
|750 ml||vegetal milk|
|250 ml||vegetal cream|
|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.
Here are the four easy steps for a delicious vegan pesto lasagna:
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.
- basil leaves
- extra virgin olive oil
- nutritional yeast
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.
- green beans
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.
- gluten-free all-purpose flour
- vegetal milk
- vegetal cream
- grated nutmeg
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
- pasta sheets
- Vegan Parmigiano cheese
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.