July 14, 2023
Pesto Lasagna
Servings:
4
Difficulty:
This plant-based lasagna swaps the dairy for a creamy nut based cheese and adds a layer of herby pesto for a hearty and rewarding family dinner.
Why you will love this recipe
Creamy without using dairy. The cashews keep the richness of the bechamel sauce while also adding healthy fats and a bit of protein.
Contains over 1/3 of your weekly plant points. This lasagna has 11 different plants. Eating a diverse array of at least 30 plants in a week may help promote gut health.
Great for entertaining. Lasagna can be made and assembled ahead of time and baked right before serving, making it a great option for a larger dinner.
Ingredients
Vegetables
1 medium zucchini
1 lb mushrooms
2 bell peppers
Tomato sauce
½ medium red onion
2 cloves garlic
2 tbsp capers
10 pitted green olives
1 ½ cups tomato puree
Bechamel
2 ½ oz cashews
1 cup plant based milk
1 ½ tbsp vegan butter
1 ½ tbsp flour
2 ½ tbsp nutritional yeast
1 tsp onion powder
1 clove garlic
¼ lemon
Pesto
1 ¼ oz walnuts
1 oz basil
1 clove garlic
¼ lemon
1 ½ tbsp nutritional yeast
6 lasagna sheets
Salt, to taste
Black pepper, to taste
Olive oil, for cooking
Method
PREP. Soak cashews for at least 4 hours. Preheat oven to 350F. Line 2 baking sheets with parchment or silicone baking mats. Cut zucchini into half and then into half moon slices. Slice mushrooms into ¼ inch slices. Cut bell peppers into half. Remove stem and seeds. Cut into large chunks. Dice onion. Mince all garlic cloves but keep separated based on component of dish. Roughly chop olives.
MAKE TOMATO SAUCE. Heat medium pan over medium heat. Add a touch of oil. When hot, add onion. Cover. Sauté until softened stirring occasionally, about 5 minutes. Add garlic. Cook until just fragrant. Add capers, olives, tomato puree, a pinch of salt, and a pinch of black pepper. Reduce heat to medium-low. Let simmer until thickened, about 20 minutes.
ROAST VEGETABLES. Place bell peppers, zucchini, and mushrooms on prepared baking sheets. Drizzle with olive oil. Season evenly with salt and pepper. Cook until vegetables are softened and slightly browned, about 30 minutes. If using multiple pans, rotate 15 minutes into cooking time.
MAKE BECHAMEL. Microwave milk until warm, for 1 minute. Drain cashews. Place in small pan and cover with water. Bring to boil. Cook for 10 minutes. Drain and set aside. Return pan to stove over medium heat. Add butter. When melted, reduce heat to low. Add flour and continuously stir until no clumps remain. Slowly pour in warmed milk and continuously stir until mixture reaches consistency of custard. Turn off heat. Stir in nutritional yeast, onion powder, garlic, lemon juice, and a pinch of salt. Let cool slightly. Place drained cashews, ¼ cup water, and contents of pan into high speed blender. Blend until completely smooth.
MAKE PESTO. Place walnuts in small skillet over medium heat. Toast until golden brown and fragrant, about 3 minutes. Be careful to not burn them. Add walnuts, basil, garlic, lemon juice, nutritional yeast, a pinch of salt, and a generous drizzle of olive oil to a small food processor. Blend until smooth. Add cold water if needed to reach desired consistency.
ASSEMBLE. Add a thin layer of tomato sauce to a baking dish. Cover the base with 2 of the lasagna noodles, making sure they do not overlap. Add ⅓ of the tomato sauce, ⅓ of the vegetables, ⅓ of the Bechamel, and ⅓ of the pesto in that order making sure they maintain somewhat of a layer structure. Repeat with another layer of 2 noodles, tomato sauce, vegetables, bechamel, and pesto. Make a final layer of 2 noodles, tomato sauce, vegetables, bechamel, and pesto. With the top layer, spoon the pesto decoratively as this will show after the lasagna comes out of the oven.
COOK. Cover pan with aluminum foil. Bake in preheated oven for 45 minutes. Remove foil. Bake for another 10 minutes.
SERVE. Remove from oven and let stand for 10 minutes. Slice into pieces and plate as desired.
Frequently Asked Questions
How long does it take to make lasagna? This recipe took about 2-3 hours to make from start to finish.
What mushrooms should I use to make lasagna? Shiitake, portabella, button, and cremini would be good options for this lasagna.
What can I use instead of mushrooms in lasagna? If you do not like mushrooms, you can also use roasted eggplant cubes.
How can. I make lasagna gluten free? Use gluten free lasagna sheets and replace the flour in the bechamel with either rice flour or tapioca starch.
How can I soften cashews quickly? If yuo forget to soak your cashews overnight, boil them for an additional 2-3 minutes when boiling in step 4.
Can I make lasagna ahead of time? All components can be made and assembled and stored in the fridge. When ready to eat, continue with steps 7 and 8.