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

Servings

servings

Prep time

minutes

Cooking time

minutes

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

Ingredients

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

Directions

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.