Open Pesto Lasagne

Name: Open Pesto Lasagne
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: 8 sheets Barilla oven-ready Gluten-free Lasagne; 100 g Potatoes; 50 g Green beans; For the Pesto sauce; 60 g Basil; 30 g Walnuts; 1 clove Garlic; 60 ml Extra virgin olive oil (EVOO); To taste Salt; 5 g Nutritional yeast; For the béchamel sauce (1 litre); 750 ml Plant-based milk; 250 ml Plant-based cream; 50 g Margarine; 50 g Gluten-free flour (corn); To taste Grated nutmeg, salt

Traditional

Lactose free

Open

Kosher

Vegan

Open Pesto Lasagne

1 hours

Lasagne is a dish that everyone loves, and with a few adjustments, it can be made suitable for people with specific dietary needs. In this recipe, we will show you how to make a delicious Gluten-free, Lactose-free, Halal, Kosher, and Vegan Pesto Lasagne. This dish is perfect for those who love Lasagne but have dietary needs. The pesto sauce, made with fresh basil leaves, walnuts, and olive oil, provides a flavourful twist to the traditional Lasagne. The béchamel is made with dairy-free milk, cream, margarine, and Gluten-free corn flour.

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Ingredients

4 servings

8 sheetsBarilla oven-ready Gluten-free Lasagne

50 gGreen beans

For the Pesto sauce

60 gBasil

30 gWalnuts

1 cloveGarlic

To tasteSalt

5 gNutritional yeast

For the béchamel sauce (1 litre)

750 mlPlant-based milk

250 mlPlant-based cream

50 gMargarine

50 gGluten-free flour (corn)

To tasteGrated nutmeg, salt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Here are the four easy steps for an alternative Pesto Lasagne:

Step 2

PREPARE THE PESTO: In a blender, combine the walnuts and garlic. Add the basil and olive oil without stopping the blender. Blend until smooth, then add the nutritional yeast and salt to taste, adding more oil if necessary.

Step 3

Peel and cube the potatoes. Clean the green beans and cut into small pieces. Cook the potatoes and beans together in boiling water until al dente, then drain.

Step 4

Prepare the béchamel: Melt the margarine in a heavy-bottomed pan, add the Gluten-free corn flour and whisk them together for 3-4 minutes over low heat, until smooth. Heat the vegetable milk in a separate pan, then pour it into the roux in a slow stream. Adjust the salt, season with nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps, until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes.

Step 5

Preheat the oven to 170°C. To assemble the Lasagne, spread a bit of béchamel, pesto, green beans, and potatoes on the bottom of a baking dish. Cover with a layer of Lasagne sheets. Repeat this step 3 more times until you have 4 layers. Cover the last layer only with the béchamel, and the remaining nutritional yeast, and finish with some green beans and potatoes. Bake for 20-25 minutes at 170° C. Let it stand for 5 minutes before serving.

Tip

In conclusion, this alternative Pesto Lasagne is a great way to enjoy a classic Italian dish while also accommodating specific dietary needs. It is deliciously satisfying and perfect for a cosy dinner at home.

Open Pesto Lasagne

Open Pesto Lasagne

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

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