Vegan Pesto Lasagne

Serves 1
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Directions

  1. 1Chop garlic, carrots, and celery in a food processor.
  2. 2Add olive oil to a pan.
  3. 3Sauté the chopped vegetables in the pan.
  4. 4Chop mushrooms in a food processor.
  5. 5Chop fresh herbs like rosemary.
  6. 6Chop sun-dried tomatoes.
  7. 7Add the chopped mushrooms, herbs, sun-dried tomatoes, tomato paste, and bay leaves to the pan with the vegetables and mix well.
  8. 8Prepare the béchamel sauce by mixing Sacla' Vegan Basil Pesto, nutritional yeast ("nooch"), and cream in a bowl.
  9. 9Place a layer of lasagne sheets in a baking dish.
  10. 10Spread a layer of Sacla' Vegan Basil Pesto on top of the lasagne sheets.
  11. 11Add a layer of the vegetable and mushroom ragu mixture.
  12. 12Add another layer of lasagne sheets.
  13. 13Spread a layer of the béchamel sauce over the lasagne sheets.
  14. 14Repeat the layering process until the dish is full, finishing with a layer of béchamel sauce.
  15. 15Cover the baking dish with aluminum foil.
  16. 16Bake the lasagne until golden and bubbly.
  17. 17Serve and enjoy.

Ingredients

  • garlic
  • carrots
  • celery
  • Sacla' Vegan Basil Pesto
  • mushrooms
  • rosemary
  • sun-dried tomatoes
  • bay leaves
  • tomato paste
  • cream
  • nooch
  • lasagne sheets

Equipment

food processorpanbaking dishaluminum foil

Tips

  • The ragu is fuss-free as it only requires adding mushrooms, carrots, and celery into a mixer and combining until smooth, which also saves on washing up.
  • The béchamel is made using only cream, nooch, and Sacla' Vegan Basil Pesto.