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.
8
servings30
minutes40
minutesThis 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
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
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
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