Healthy Pesto Lasagna Recipe

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.