Lasagne with Celery Pesto

1 comment

My love’s comment on this dish was: meat eaters can forget a dish like this! Actually, this was a successful dish, and the omnivoruos friends I’ve got for dinner just licked their chops!

I’ve got this idea opening the pantry and seeing some lasagne close to the expiry date and a forest of … celery leaves, deep green, that welcomed me each time I opened the fridge!

Ingredients:
(serves 8)
celery pesto, made ​​with almonds only and 140 gr of celery leaves
white sauce made ​​from 1 liter of soy milk
nutritional yeast, optional
vegan lasagne
chopped toasted almonds

Method:
Once the white sauce is ready, add 3/4 of the pesto and add salt just in case.
In an oven-proof dish (remember that the aluminum ones are more practical, but not very environmentally friendly!) I pour a first layer of bechamel sauce, then a layer of lasagne, than another one of white sauce, some pesto flakes here and there, and then nutritional yeast, lasagne, white sauce and so on, until you finish up all ingredients or your patience , is up to you!
I sprinkled the last layer with toasted almonds, chopped with a knife.
Then I put it in the oven, at 180°C for 25 min.
The white sauce was quite liquid as I didn’t pre-cooked the lasagnas, which absorb a lot of liquid while cooking.

Chef: Barbara from VeganBlog

  1. acorn 12 August 2011 at 13:45

    OMG i want a slice of it just NOW



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