Pesto & Zucchini Lasagna


Green, refreshing, rich, healthy and absolutely delicious! This Pesto & Zucchini Lasagna is definitely something else. Plus, it is a really complex and nutritive dish that requires no effort to prepare.

Watch the video

Prep time:  10 minutes

Cook time:  50 minutes

Total time:  60 minutes


Course: main dish

Cuisine: Vegan, Italian

Servings: 8



🌱3 medium zucchini

🌱2 bunches of basil

🌱2 bunches of parsley

🌱250 g lasagna sheets

🌱2 cloves of garlic

🌱100 g pine nuts

🌱400 ml vegan unsweetened milk

🌱200 g vegan cheddar

🌱Olive oil

🌱Salt, pepper & nutmeg for seasoning

  1. Start with the grilled zucchini:
  • – Cut the zucchini into long, thin strips
  • – Add a little bit of olive oil into a pan and grill them on both sides 
  • – Season with salt & pepper
  1. Then, prepare the white sauce:
  • – Add the vegan milk into a medium pot and the grated vegan cheddar.
  • – Season with salt, pepper & 1/4 tsp of nutmeg.
  • – Mix constantly until you get a pretty thick, creamy paste
  1. For the pesto sauce, you will need to:
  • – Add the parsley, basil, pine nuts, garlic, 7 Tbsp of olive oil, salt & pepper into a food processor and mix really well
  • – At the end, dilute the sauce with 50-70 ml of hot water
  1. Then, it’s time to assemble the lasagna:
  • – In a baking tray, add a thin layer of white sauce, top it with lasagna sheets, add a layer of pesto and one of grilled zucchini. Repeat the process, finishing with lasagna sheets covered with white sauce.
  • – Cover with aluminium foil and bake in the oven for 30 minutes at 200 degrees Celsius
  • – Then take it out, sprinkle some vegan parmesan on top and bake it without foil for another 10 minutes (max) until it gets a nice golden-brown top layer.


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