Pesto Mushroom Lasagne

Pesto and Mushroom Lasagna is a unique spin on a classic. It is vegan and
gluten-free, and perfect for a delicious winter dinner.

Recipe by Ashleigh Calder @innerpickle_
[https://www.instagram.com/innerpickle_/]

Servings: 6 Servings

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Instructions

1 1. Make the pesto by blending all the pesto ingredients in a blender until
smooth. Season with salt and pepper, taste, and adjust flavours if need be. Set
aside.
2 2. In a small saucepan, melt the butter then add the flour and whisk. Add the
milk, half a cup at a time, whisking continuously until smooth. Add in the
nutritional yeast and nutmeg, and stir occasionally until the sauce thickens.
Set aside.
3 3. In a large frypan, cook the mushrooms over a medium heat with a drizzle of
olive oil. Crumble the tofu into the pan and continue cooking. Add the thyme,
season with pepper, and allow to cook until the mushroom and tofu liquid has
cooked off.
4 4. To assemble:

Spread ¼ of the mushroom tofu mix in the bottom of a rectangle baking dish. Add
a few dollops of pesto to fill in the gaps. Place 3 lasagne sheets over the top.

Cover with 1/3 of the cheese sauce and top with half the remaining mushroom tofu
mix. Spread half the remaining pesto over the top.

Cover with another layer of sheets, then half the remaining cheese sauce.

Spread the last of the pesto over the top. Sprinkle with a handful of vegan
cheese, if using, before finishing the lasagne with a final layer of cheese
sauce.
5 5. Cover with aluminium foil and cook in a preheated oven for 35 minutes. Remove
the foil and cook for a further 20 minutes, or until the top is golden and
lasagne sheets are cooked through.
6 6. Allow to rest for 15 minutes, before slicing and serving with a side salad!

Pesto Mushroom Lasagne

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🧂 Ingredients

Instructions

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