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Pesto Lasagne

Pesto Lasagne
Pesto Lasagne

Pesto is great. Lasagne is great. Put the two together with a luxuriously cheesy cashew sauce and a whole wad of nutritious green broccoli and lentils, and you get...this deliciously comforting pasta bake. The easiest maths equation in the world!

Perfect for a vegan family dinner or for entertaining, as you can make it ahead or have it bubbling away in the oven while you catch up with friends.

Serves 6.


Before you start

Preheat the oven to 190℃, fan setting | Powerful blender | Large saucepan | Lasagne dish


For the lasagne

  • 1 pack of non pre cook lasagna sheets

For the pesto layer

  • 1 onion
  • 1 large broccoli head
  • 1x 400g can of green lentils, drained
  • 1 large bunch of basil
  • 100g toasted pine nuts
  • 4 tbsp nutritional yeast
  • 1 garlic clove
  • 3 tbsp olive oil
  • 3 tbsp water
  • 1 lemon
  • Handful of green olives
  • Salt and pepper

For the cream sauce

  • 300g cashews, soaked in boiling water for at least 1 hour
  • 700ml almond milk
  • 4 tbsp nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 lemon
  • Pinch of salt and pepper


  1. 1.

    Make the pesto layer | Peel and dice the onion | Remove the stalk from the broccoli and finely chop | Place a large pan over a medium heat and add a drizzle of olive oil | Once warm, add the diced onion and a pinch of salt, mix well and cook for 5-10 minutes until soft | At this point, add the broccoli pieces and drained lentils, cook for another 5-10 minutes | Roughly chop the olives and add to the pan

  2. 2.

    Make the pesto | While the onions and broccoli are cooking, place the basil, pine nuts, garlic cloves, nutritional yeast, 3 tbsp olive oil, the juice of 1 lemon, water and a pinch of salt | Blend until the mixture comes together to form a smooth pesto - you can add a dash more water if needed until you reach the desired consistency

  3. 3.

    Pour the pesto into the pan | Pour the pesto into the pan and mix well | Cook for 5-10 minutes on a low heat, adding a dash more water if needed to make the green sauce deliciously smooth

  4. 4.

    Make the creamy cashew sauce | Drain the cashews and spoon into a powerful blender | Blend until smooth, adding a dash more almond milk if needed to reach your desired consistency

  5. 5.

    Assemble the lasagne | Spoon a third of the pesto sauce onto the base of the lasagne dish, smoothing out with a large spoon | Top with a layer of lasagne sheets before topping with a third of the cream sauce | Repeat this process twice more until you have three layers of each and you’ve ended with a cream layer on the top

  6. 6.

    Bake the lasagne | Sprinkle with nutritional yeast and pepper before roasting in the oven for 35-40 minutes