Easy Vegan Pesto Ricotta Lasagna

Step 1

Pre-heat oven to 350 degrees.

Step 2

Rinse dry lentils and place in a saucepan. Cover with three cups of water. Bring to a boil and let simmer until softened. About 20 minutes. Once lentils are cooked, add two jars of pasta sauce to the lentils.

Step 3

WHILE THE LENTILS ARE COOKING cook your noodles as well. Once cooked, drain and rinse with cool water. Drizzle with olive oil or keep noodles in cool water to prevent sticking.

Step 4

In a blender or food processor, combine basil, olive oil, salt, lemon, nutritional yeast and garlic. Mix until roughly blended.

Step 5

Add in rinsed and drained cannellini beans in with the pesto mixture and lightly blend until mixed. Add a little water or unsweetened plant milk to thin out as needed.

Step 6

In a 9x13 inch baking dish, lightly cover the bottom of the dish with lentil sauce.

Step 7

Layer in this order until dish is full: noodles, pesto ricotta, noodles, sauce

Step 8

Top with sauce and sprinkle with nutritional yeast

Step 9

Cover with tin foil and bake at 350 degrees for 25 minutes

Step 10

Uncover and cook for 20 minutes