Pesto Lasagne
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 3 oz pine nuts
- 2.6 oz cashews
- 1 oz basil
- 2 cloves garlic
- ½ lemons
- 1 tablespoon nutritional yeast
- 4.2 fl oz olive oil
- 3.4 fl oz water
- 1 teaspoon maple syrup
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 210°C / 190°C fan / 375°F.
Step 2
Make the pesto by placing all of the ingredients into a powerful food processor and blending until a thick, green pesto forms. Once blended, place the pesto into a pan over a medium heat.
Step 3
Add the chopped spinach and frozen peas and heat until the spinach has wilted. Once wilted, turn off the heat and put to one side until needed.
Step 4
Make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a pan over medium heat. Cook until the mixture begins to bubble, continuously whisking to ensure that the mixture stays smooth and doesn’t form any lumps.
Step 5
Continue whisking until the mixture becomes thick and elastic-like. At this point, remove from the heat and continue whisking to ensure it remains smooth - adding a dash more almond milk if it becomes too thick.
Step 6
Once ready to assemble the lasagne, spoon ⅓ of the pesto mixture onto the bottom of a baking dish. Top with ¼ of the white sauce and cover with 1 layer of lasagne sheets. Repeat this process twice more, with pesto sauce, white sauce and lasagne sheets, until you have finished all of the pesto and left with lasagne sheets on top. Top with the last of the white sauce.
Step 7
Sprinkle with nutritional yeast and cook for 35–40 minutes until bubbling and golden on top.
Step 8
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