PESTO LASAGNE
So green and so good! This vegan take on the classic will be a winner with both the carnivores and veggies alike.
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic minced
- 250 g baby spinach
- 250 g frozen peas
- 250 g purple sprouting broccoli chopped into inch pieces
- 350 g pesto jarred or homemade (whatever you have the time for)
- 30 g basil roughly chopped
- 10-12 lasagne sheets
- 25 g pine nuts
VEGAN WHITE SAUCE
- 75 g plant-based butter
- 1 tsp English mustard powder
- 60 g plain flour
- 600 ml unsweetened oat or soya milk
- 3 tbsp nutritional yeast or parmesan
Instructions
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Preheat the oven to 160°c (fan assisted)/180°c/gas 4.
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Start by making the white sauce. Melt the plant-based butter in a large pan over a medium heat. Once melted, add the English mustard powder and flour and whisk vigorously to form a paste. Gradually add the milk a little at a time, whisking continuously, until smooth.
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Bring the sauce to a gentle simmer and cook, stirring frequently, for 10-15 minutes until thickened and glossy. Then stir in the nutritional yeast/parmesan and season to taste with salt and black pepper.
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Heat the olive oil in a large frying pan over a medium heat. Add the garlic and fry for a minute or so, just to soften. Next, add the spinach, peas, purple sprouting broccoli and a pinch of salt and saute until the spinach has just wilted. Add the pesto, basil (saving a few leaves for topping) and 25ml of water and stir well to combine.
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Place a third of the pesto filling into a baking dish. Top with a layer of lasagne sheets, then a third more pesto filling and half the white sauce. Add another layer of lasagne sheets, then the remaining pesto filling. Finally, cover with a layer of lasagne sheets and the remaining white sauce.
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Sprinkle with pine nuts and bake for 40-45 minutes, until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like.
If you love my Pesto Lasagne, you have to try my Kale Pesto Pasta with Sourdough Crumb!
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