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Vegan Pesto Mushroom Lasagna

Vegan Pesto Mushroom Lasagna
Pesto + Mushroom Vegan Lasagna
  • 1 box Banza Lasagna
  • 4 tbsp Gluten-Free flour
  • 2 cups almond milk
  • 2 garlic cloves
  • 1 shallot
  • 1 cup vegan pesto (we used Gotham Greens' Vegan Pesto)
  • 1 1/2 cups Kite Hill Dairy-Free Ricotta
  • 2 cups button mushrooms
  • 4 tbsp olive oil
  1. Cook the Mushrooms: In a large skillet, heat 2 tbsp olive oil over medium heat. Add mushrooms and cook until crispy on one side. Then salt and flip until crispy on the other. Remove from pan and set aside.
  2. Make the Bechamel: In the same pan, add 2 more tbsp olive oil, garlic, and shallot, and saut̩ for 1 min. Add flour and cook for 5 mins., stirring frequently. When the flour is dry and bubbly, add the almond milk. Stir until creamy, about 1 min., and then remove from the heat.
  3. In a medium-sized bowl, mix together the Kite Hill Ricotta and the vegan pesto.
  4. Assemble Lasagna: Spread 3/4 cup b̩chamel sauce in the bottom of a 9 x 13 in. baking dish. Add 4 Banza Lasagna noodles, and top with mushrooms, b̩chamel, and pesto ricotta. Repeat layers 2 more times (b̩chamel, noodles, mushrooms, b̩chamel, pesto ricotta), ending with mushrooms and pesto ricotta.
  5. Bake: Cover & bake for 40 mins. Remove lid and broil for 5 mins. to allow top to get golden brown.

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