Pesto lasagne

Pesto lasagne

Ingredients

serves 4
  • •250g spinach
  • •250g frozen peas
  • •Lasagne sheets
  • •1 tbsp of nutritional yeast

  • Pesto

  • •80g pine nuts
  • •80g cashews
  • •25g fresh basil
  • •2 garlic cloves
  • •Juice of ½ lemon
  • •1 tbsp of nutritional yeast
  • •125ml olive oil
  • •100ml water
  • •Pinch sea salt

  • Sauce

  • •400ml plant milk
  • •50g nutritional yeast
  • •20g cornflour
  • •1 tbsp of Dijon mustard
  • •Juice of ½ lemon
  • •Pinch sea salt

Directions

Cooking mode
  1. 1. Preheat the oven to 190°C.
  2. 2. Add all of the pesto ingredients in a food processor and blend until a thick pesto forms. Transfer to a pan over a medium heat.
  3. 3. Add the spinach and peas and heat until the spinach has wilted. Set aside.
  4. 4. In a small pan, whisk together to the cornflour, lemon juice, nutritional yeast, mustard, plant milk and salt. Cook over a medium heat, whisking continuously, until thickened. Remove from the heat and continue whisking to ensure it remains smooth.
  5. 5. Assemble the lasagne in a large dish. Spoon one third of the pesto mixture onto the bottom of the dish. Cover with a layer of lasagne sheets, then top with one third of the white sauce. Repeat this process twice more, with pesto sauce, lasagne sheets, and white sauce. Sprinkle with nutritional yeast and cook for 30–35 minutes until bubbling and golden on top.
Baker Beanie Author

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