Place the butter in a saucepan along with the flour and create a roux.
Whisk in the milk and continue to whisk whilst cooking on medium heat.
Add in the Butter beans, steamed butternut, and nutritional yeast, and make use of a hand blender to blend until smooth. Or alternatively, blend in a high-speed blender and place back in the saucepan to thicken.
Once the sauce has thickened add a generous layer at the bottom of your baking dish, then add the Sam Remo pasta sheets, more sauce, shredded zucchini, baby spinach, dollops of pesto on top & repeat the layers and lastly top off with vegan cheese.
Bake for 35-40 minutes until the lasagne is brown and the noodles are cooked through.
Serve with some vegan cream cheese on top, fresh herbs, and salad.
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Hope you love this delicious gluten-free lasagna recipe as much as we do!
