Healthy Pesto Lasagna Recipe

Always a crowd-pleaser and the perfect dish to make for Sunday Supper since it is even better the next night. Plant-based brings together fresh flavors, harvests, and nutrients.  The creamy sauce works beautifully with the green pesto that is layered between sheets of lasagna.  Hearty, healthy, and a recipe your whole family will dig into.

Healthy Pesto Lasagna Recipe

Recipe by GardenuityCourse: MainCuisine: ItalianDifficulty: Medium


Prep time


Cooking time



This pesto lasagna recipe is healthy and tasty! Sure to be a crowd favorite – Enjoy!


  • 1 pack of lasagna sheets

  • 1 cup spinach, roughly chopped

  • 1 bag of frozen peas (we love the Trader Joes Frozen Peas)

  • 1 tablespoon of nutritional yeast

  • Pesto Ingredients
  • ¼ cup toasted pine nuts

  • ¼ cup cashews

  • 1/3 cup fresh basil, including stalks

  • 2 whole garlic cloves

  • ½ cup of lemon juice

  • 1 tablespoon of nutritional yeast

  • ½ cup olive oil

  • 3 tablespoons water

  • Pinch of salt and freshly ground pepper

  • The Sauce Ingredients
  • 2 Cups of almond milk (plus more if needed)

  • 2  oz nutritional yeast

  • 2 oz tapioca flour

  • 1 tablespoon of Dijon mustard

  • Juice of ½ lemon

  • Pinch of salt


  • Preheat the oven to 350 degrees.
  • For The Pesto:
  • Mix all of the pesto ingredients in a food processor and blend until a thick pesto forms.
  • Move the blended pesto to a saucepan over medium heat and add the chopped spinach and frozen peas and heat until the spinach has wilted.  Stir for 4-5 minutes until the spinach is wilted and turn off the heat and set aside until needed.
  • For The White Sauce:
  • Mix the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and salt into a pan over medium heat. Cook until the mixture begins to bubble and which continuously to ensure the mixture stays smooth. Continue whisking until the mixture becomes thick about 4-5 minutes. 
  • Remove from the heat and continue whisking to ensure the sauce remains smooth.  Add a little more almond milk if the sauce becomes too thick.
  • Assembling The Lasagna:
  • Spoon 1/3 of the pesto mixture onto the bottom of a backing dish. Top with ¼ of the white sauce and cover with a layer of lasagna.
  • Repeat this process two more times.
  • Top off with the last of the white sauce and sprinkle with nutritional yeast and place in the oven for 35-40 minutes until bubbling and golden on top.