Pesto Lasagne

This lasagne uses both pesto sauce and marinara and is full of mushrooms, spinach, and shredded zucchini. A delicious twist on classic lasagne and super easy to make!

Pesto Lasagne

Pesto Lasagne

Serves 4-6

Pesto Lasagne

  • 2 cups basil
  • 2 garlic cloves
  • 1/4 cup almonds or walnuts
  • 1/3 cup nutritional yeast
  • 1 cup water
  • 2 zucchini, shredded
  • 3 cups mushrooms, sliced
  • 1 package Miyoko’s VeganMozz
  • 1 jar marinara sauce
  • 9 lasagna noodles


In your Vitamix, food processor or blender, combine the basil, garlic, almonds or walnuts, nutritional yeast, and water and blend until you get a smooth sauce. 


Shred 2 zucchini (I used an old cheese grater) and mix in a large bowl with the package of Miyoko's VeganMozz.


In a casserole dish add about 1/4 cup of marinara sauce to the bottom and spread out (its supposed to be thin), then layer 3 lasagne noodles and spread some of the pesto over the top of the noodles. Add 1 cup of spinach and 1 cup of mushrooms, and top with the shredded zucchini and cheese mixture. Pour 1/4 cup of marinara over the top and repeat until you get to the top layer. Add any remaining sauce and zucchini / cheese mixture to the top to finish.


Bake at 350 degrees, covered, for 45 minutes. Uncover, then bake another 15 minutes. Allow 15 minutes to rest before serving.