Fragrant Cauliflower and Pesto White Lasagna
Perfect for the beginning of spring season, this lasagna has layers of cauliflower rice, pan fried courgette and soft potato cubes, all dressed in a plant based bechamelle sauce and fragrant homemade pesto.
Servings Prep Time
4 30minutes
Cook Time
40minutes
Servings Prep Time
4 30minutes
Cook Time
40minutes
Instructions
  1. Bechamelle sauce: Add vegetable oil and flour in a bowl. Whisk until combined. Microwave for 30 seconds at 800W. Add plant based milk a bit at a time, whisking thoroughly until combined. Add salt, pepper and nutmeg. Microwave for 3 minutes at 800W. Whisk the sauce another time then microwave for another 3 minutes at 800W.
  2. Pesto: simply add all ingredients to a blender cup and blend until you’re happy with the texture.
  3. Preheat the oven at 180°C/350°F.
  4. In a pan sauté onion (chopped) and potato cubes with a splash of olive oil and a pinch of salt and pepper. As soon as they’re soft add cauliflower rice and cook it for extra 3 to 5 minutes.
  5. Transfer the mixture in a bowl and, in the same pan, add the rest of olive oil and sauté the courgette cut into slices with some grated garlic until caramelised.
  6. Spread a generous amount of white sauce on the bottom of the tray. Cover with 3 lasagna sheets (I never pre-cook lasagna sheet, I make sure to use enough liquid within the layers because I think it turns out even more flavourful). Add half of the cauliflower and potato mix, followed by half of the courgette slices. Pour over another generous amount of bechamelle sauce and top it with 1/3 of the pesto (1 tbsp + 1 tsp).
  7. Repeat another layer: lasagna sheets, cauliflower and potato, courgettes, bechamelle and pesto.
  8. Top with the last 3 lasagna sheets and cover once again with bechamelle and pesto.
  9. Sprinkle the vegan parmesan on top and bake for 40-45 minutes. If the surface browns too much cover the tray with some foil.
  10. Allow the lasagna to cool for 5-10 minutes before serving.