Ingredients

• 1 packet Pasta Pepe Lasagne Sheets
• 2 large Dutch cream potato, thinly sliced on a mandolin
• 200g green beans, topped and tailed
• Vegan Parmesan
• 1 tblspn EVO oil
• Handful breadcrumbs

For the pesto:

• 2 bunch of basil leaves, washed and dried
• 100gm pine nuts
• 2 garlic cloves
• 100ml EVO oil
• 1 tblspn sea salt
• 1 ice cube

For the béchamel:

• 40ml EVO oil
• 3 tblspn plain flour
• 1L almond milk

Gently cook the flour in the oil for 1-2 minutes, add milk and stir until the mixture begins to thicken. Set aside.

Steps

1. Blanch potatoes and beans in salted boiling water for 5 minutes. Drain and set aside.
2. Brush a baking dish with EVO oil and coat with bread crumbs (this will form a tasty crust when baked). Assemble by alternating pesto, potato, beans, Parmesan, béchamel and lasagne sheets in 3-4 layers. Top with more pesto, béchamel and Parmesan.
3. Bake at 180°C for 30 minutes. Rest for 10 minutes before serving. Enjoy!