Vegan Lasagna with Roasted Vegetables and Pesto
60% authentic · Fusion
A vibrant and flavorful vegan lasagna featuring layers of roasted seasonal vegetables, a creamy cashew-based béchamel, and a bright basil pesto, offering a creative twist on the traditional dish.
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Ingredients
- Lasagna noodles12 oz
- Zucchini, sliced1 medium
- Bell peppers (various colors), sliced2 medium
- Eggplant, sliced1 small
- Olive oil3 tbsp
- Cashews, soaked1 cup
- Unsweetened plant-based milk1.5 cups
- Nutritional yeast3 tbsp
- Garlic clove1
- Saltto taste
- Black pepperto taste
- Vegan basil pesto1/2 cup
- Marinara sauce1 cup
- Pine nuts, toasted, for garnish2 tbsp
Steps
- 1
Preheat oven to 400°F (200°C). Toss sliced zucchini, bell peppers, and eggplant with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- 2
Cook lasagna noodles according to package directions.
- 3
For the cashew béchamel: Drain soaked cashews. Blend cashews, plant-based milk, nutritional yeast, garlic clove, salt, and pepper until very smooth and creamy.
- 4
Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- 5
Layer with lasagna noodles, followed by a layer of roasted vegetables, dollops of cashew béchamel, and swirls of vegan pesto. Repeat layers, ending with noodles topped with remaining béchamel and marinara sauce.
- 6
Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden.
- 7
Let stand for 10 minutes before serving. Garnish with toasted pine nuts.
