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

This recipe uses Daiya brand shredded vegan mozzarella cheese. Generally speaking, I don't like to use 'fake' cheeses or meat replacements. They usually don't taste very good, nor are they nutritionally good for you - most are so processed its just better to omit them altogether. I like Daiya in some cases, like this recipe, because it creates a great creamy consistency and flavor. Daiya uses all non-GMO ingredients and naturally occurring ingredients in their products - they do not add any artificial colors or flavors and are also cholesterol and trans fat free. They are very open about their company and products and you can read more about them by clicking here. Now! On to the recipe! 

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 Daiya Mozzarella Cheese
  • 1 jar marinara sauce
  • 9 lasagne noodles

I used DeBoles brand Rice Lasagne Noodles. They are no bake and are vegan and gluten free and taste just as good as regular lasagne noodles. Look in your grocery store's health food aisle or in the gluten free section.

Make the Pesto

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 & Mix

Shred 2 zucchini (I used an old cheese grater) and mix in a large bowl with the package of Daiya Mozzarella Cheese.


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.