Whole Food Plant Based Lasagna

Luscious Lasagna, buttery and earthy from the delightful walnuts with a burst of flavour from the mix of basil, spinach, lemon, garlic, chilli... I mean, it is fit for royalty .

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Pesto: 100 g spinach and one bunch basil, juice of a lemon, 200 g walnuts, 1 clove of garlic, 4-5 sun dried tomatoes (oil from the sun dried tomatoes, optional), 100 ml water, 1 TBSP nutritional yeast, season to taste - blitz.

Béchamel / cheese sauce : 2 boiled potatoes, juice of a lemon, 3 TBSPs tapioca starch (other starch can be used as well), 2 TBSPs olive oil, 1 TBSP nutritional yeast, 150 ml water - blend well to a cheese sauce consistency.

Mushrooms filling : dice an onion and sauté in a pan with 2 TBSPs of oil, add 3 cloves of garlic, 500 g mushrooms, 1 TBSP oregano, 1 TBSP thyme, chili flakes, season to taste - cook it for a few minutes until the mushrooms have softened.

Spread some butter/ oil on the bottom of the pan you are using. Layer your lasagna sheets, add the béchamel/ cheese sauce you made, mushrooms and pesto. Continue with the layers.
On top leave the lasagna sheets with a layer of béchamel and poor the juice of 3 fresh tomatoes with salt and pepper (grate or blitz them).
In the oven for 40 minutes at 200 C.

Enjoy and thanks for watching!