| Prep: 25 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 22g | 5g | 58g |
| sugars | fibre | protein | salt |
| 10g | 7g | 17g | 1.2g |
Why I Love Italian Vegan Pesto Lasagne
Today I’m thrilled to share one of my favorite Italian dishes, a handcrafted recipe that even those with a plant-based diet can enjoy – Vegan Pesto Lasagne. Now, you might ask, where does an Italian dish fit into a Southern belle’s repertoire? Indeed, my roots trace back to fried chicken and biscuits, but over the years, I’ve learned to appreciate food from various cultures and traditions. However, Southern tradition does still make an appearance even in this dish.
Bringing the South to the Italian Classic
Every good chef knows the importance of flexibility, adaptation, and fusion. Just as an experienced surfer navigates the changing waves, so too must a good cook effectively incorporate different flavors and techniques. The cashew-based pesto sauce in this recipe, subtly infused with garlic and nutritional yeast, might not be strictly Southern, but I think it would earn nods of approval even from the most seasoned Southern chefs. The hearty layers of lasagne noodles, vibrant bell peppers, and savory marinara sauce – these are flavors that wouldn’t be out of place on a Southern family’s dinner table.
An Ode to Freshness and Simplicity
Aside from its Southern touch, another reason why I love this Vegan Pesto Lasagne recipe is its commitment to freshness and simplicity. Each ingredient shines through and serves up its unique flavor profile while melding seamlessly into the overall harmonious blend. This simplicity ties back to one of my cooking inspirations, Jamie Oliver, who advocates for simple, fresh, and wholesome ingredients in all his recipes.
Paired with a refreshing salad or a warm, crusty loaf of bread, this lasagne makes a hearty main course that will satisfy vegetarians and carnivores alike. For wine lovers, a nice Chianti or a Sauvignon Blanc is a wonderful pairing, considerably enhancing the tasting experience. And if you’re a fan of pastas, this dish will remind you of a classic lasagne or a pesto pasta – two universally beloved dishes given a fresh and exciting twist.
In conclusion, whether you’re looking to explore vegan options, itching to try your hand at Italian cuisine, or simply craving for a dish that brings comfort and verve in equal measures, I urge you to try this Vegan Pesto Lasagne. Despite being an Italian classic, I believe it has found a place within the tapestry of my Southern culinary journey.
What You’ll Need
- 2 cups of fresh basil leaves
- 1 cup of raw cashews, soaked overnight
- 4 cloves of garlic
- 1/2 cup of nutritional yeast
- 1/4 cup of olive oil
- Salt and pepper to taste
- 2 tablespoons of lemon juice
- 2 cups of marinara sauce
- 12 oven-ready lasagne noodles
- 2 medium zucchinis, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup of vegan mozzarella cheese
Method
Step One
Place the fresh basil leaves, soaked raw cashews, garlic, nutritional yeast, olive oil, salt, pepper, and lemon juice in a food processor or blender. Blend until everything is thoroughly mixed and smooth. This will be your vegan basil pesto.
Step Two
Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, you can start layering your lasagne in a baking dish. Spread a thin layer of marinara sauce at the bottom of the dish. Then place a layer of the oven-ready lasagne noodles over the sauce.
Step Three
Above the noodles, evenly spread a generous layer of your vegan basil pesto. Next, add a layer of the thinly sliced zucchinis. Layer more noodles over the zucchinis followed by a layer of marinara sauce, another layer of the pesto, and then add the sliced red and yellow bell peppers. Repeat these layers until all ingredients are used.
Step Four
The top layer of your lasagne should be noodles covered with a last layer of marinara sauce, bell peppers, and a sprinkle of the vegan mozzarella cheese. Cover the lasagne with foil.
Step Five
Bake in the preheated oven for about 30 minutes. Then remove the foil and bake for another 10-15 minutes, or until the vegan cheese is melted and the edges are bubbling. Let it cool for a while before serving.
Step Six
Enjoy your Vegan Pesto Lasagne, a delicious and healthy twist on a classic favorite!
