Pesto Lasagna

Serves 4 | 25- 30 minute prep | 30 minute cook


  • 1/4 cup toasted sesame seeds
  • 1 tablespoon nutritional yeast
  • 3 tablespoons raw cashews
  • 1/2 cup raw walnuts
  • 3 1/2 cups loosely packed basil
  • 1 tablespoon lemon juice
  • 3 cloves of garlic
  • 1/4 cup sun-dried tomatoes
  • 2 small handfuls of spinach
  • 1/2 cup of olive oil
  • 1/2 teaspoon sea salt

Preheat the oven to 350F.  Toast the sesame seeds in the oven until golden.

Meanwhile, soak the sun-dried tomatoes in boiling water for a few minutes, until softened.

Combine all the ingredients into a food processor and blend until smooth.


  • 1/2 tablespoon olive oil
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup nutritional yeast
  • 1 1/2 cups water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon mustard

Heat oil in a saucepan.  Whisk in the flour and nutritional yeast, turn the heat down to low and cook, whisking constantly, for a minute or two until there are few lumps.

Add the water, raise the heat to medium and bring the mixture to a boil, whisking until smooth.

Simmer until the cheese thickens and remove from heat. (You may need to whisk in more flour if it won’t thicken)

Add sea salt and mustard.


  • 6- 9 lasagna noodles
  • 12 ounces (or about 1 1/2 cups) tomato sauce (homemade or store bought)
  • 1 lb of soft (silken) tofu
  • pesto (see above)
  • vegan cheese sauce (see above)

Prepare pesto and vegan cheese according to instructions above.  Set aside.

Cook lasagna noodles according to package.  Strain and set aside.

Combine tofu and pesto, stirring until smooth.

In an 8 x 8 baking pan layer as follows: one-third of the tomato sauce, one-third of the noodles, half of the tofu mixture, another one-third of the noodles, another one-third of the sauce, the rest of the tofu mixture, the rest of the noodles, the rest of the sauce and all of the vegan cheese mixture.

Bake uncovered, for 30 minutes, until the cheese starts to brown.


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