Vegan Pesto Lasagna

 Here is a quick and semi healthy lasagna! You can make homemade pesto if you want!

Pesto Lasagna

Ingredients:

1 box of lasagna noodles
1 jar pre-made pesto
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmegsalt and freshly ground black pepper 
1/2 cup Parmesan cheese 

Directions:

Preheat the oven to 350 degrees. Cook Lasagne noodles according to package set aside.

 Butter a 13 by 9 by 4 baking dish and add a thin layer of bechamel sauce. Cover with a layer of cooked lasagne and then another thin layer of bechamel. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer beschamel, pesto, Parmesan cheese and a bit of butter to help the cheese crisp-up when cooked in the oven.Cook for about 30 minutes till bubbly.

 

Bechamel: 

Heat the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and cook for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.