0 from 0 votes
Roasted Vegetable and Spinach Pesto Lasagna
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
A beautiful vegan take on lasagna starring spinach pesto, cashew cream cheese (that actually tastes like cheese) and plenty of fresh vegetables. Guaranteed to satisfy even the hungriest belly.
Course: Main
Cuisine: Vegan
Servings: 6 serves
Calories: 347 kcal
Author: Whole Food Bellies
Ingredients
  • 2 cups cashews soaked for about 2 hours and drained
  • 1/2 cup water
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • Juice of 1 lemon
  • 1 tsp nutritional yeast
  • 4 cups spinach or kale ripped with stems removed
  • 2 cloves garlic
  • 2 tsp nutritional yeast
  • 1/3 cup olive oil
  • pinch of salt and pepper
  • 1 small butternut squash
  • 1 large sweet potato
  • 2 medium zucchini
  • 3 tsp olive oil
  • 3 tomatoes sliced
Instructions
  1. Pre-heat the oven to 450 degrees and line 2 baking sheets with parchment paper
  2. Drain the soaked cashews and add to a blender with 1/2 cup water, 1/2 tsp garlic powder, 1 tsp salt, juice of 1 lemon and 1 tsp nutritional yeast. Mix until smooth and set aside. (This will be your b├ęchamel)
  3. For the pesto add the spinach/kale, 2 cloves garlic, 2 tsp nutritional yeast, 1/3 cup olive oil, dash of salt and pepper to a food processor and blend. Add more olive oil as necessary. Set aside
  4. Peel the butternut squash and the sweet potato and cut into 1/4 inch thick slices (remove the seeds from the squash). Slice the zucchini lengthwise so you have big long strips
  5. Toss the squash, sweet potato and zucchini slices with 3 tsp olive oil and season with salt and pepper. Arrange the slices in a single layer on the baking sheets and roast for 20 minutes until tender
  6. Reduce the heat to 350 degrees and let the roasted vegetables cool for about 10 minutes
  7. Lightly grease an oven proof dish and arrange your lasagna. Layer the sweet potato slices on the bottom of the dish so that they are slightly overlapping. Then add some pesto and cashew cheese sauce.
  8. Add another layer with tomatoes, another with the zucchini and another with the squash. Each time adding some pesto and cashew cheese between the vegetable layers. Add any remaining cashew cheese to the top of the lasagne.
  9. Bake for approx. 25-30 minutes and serve!
Recipe Notes

If you have a high powered blender you probably don't need to soak the cashews first - I don't.

Nutrition Facts
Roasted Vegetable and Spinach Pesto Lasagna
Amount Per Serving
Calories 347 Calories from Fat 183
% Daily Value*
Fat 20.3g31%
Saturated Fat 3.2g20%
Sodium 435mg19%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 7g8%
Protein 7.4g15%
* Percent Daily Values are based on a 2000 calorie diet.