Creamy Pesto Tomato Lasagna
Serves 12
10 mins prep
115 mins cook
125 mins total
For the Red Sauce:
For the Bechamel:
Into a deep large pot add your olive oil and heat for a few seconds before adding your onions. Sautee on medium heat for 5 minutes or until translucent and then add your garlic. Cook for another 2 minutes before adding the rest of your ingredients. Give everything a good mix, bring to a boil then simmer on low with the lid on for 1 hour. During this time you can either relax or make your bechamel!
For the bechamel, melt your butter on low heat in a medium-sized pot. Once melted, add your flour, stir till a ball or more lumpy consistency appears. Add your nutritional yeast and stir more. Now, slowly add your milk and whisk aggressively while cooking on medium-high heat. Stir till you've added all your milk and a more silky smooth sauce comes together. Add your cheese, reduce heat and stir - this may take 2-3 minutes to melt depending on your vegan cheese. At the last minute season to taste and add a dash of lemon. Remove from heat and set aside.
Preheat oven to 375F and line a baking sheet with parchment.
To assemble your lasagna simply add 1/4 of your red sauce into the base of an 8x8 baking dish and distribute evenly. Then place 1 layer of lasagna sheets and repeat with 1/4 of your sauce till your top layer (red sauce should be the last layer), note: leave yourself an inch for the white sauce. Using a ladle, ladle the white sauce onto the lasagna and using a spoon to smooth to the edges. Place a baking dish onto the baking sheet and cover with foil and bake for 35 minutes covered and 20 minutes uncovered.
To serve, garnish with basil! That's it!
