Lasagna with pesto

For 4 people
250 g of dried lasagna noodles without eggs
100% vegetable pesto
white sauce
salt
1 tablespoon breadcrumbs (for cover)

For pesto
2 bunches of basil (about 80 leaves)
2 or 3 cloves of garlic
30 g pine nuts
extra virgin olive oil to taste.
a pinch of salt

For the sauce
1 liter of soy milk naturally
4 tablespoons extra virgin olive oil
4 tablespoons flour
1 teaspoon powdered vegetable nut
5 teaspoon nutmeg
salt

Preparing the lasagna
Cook the pasta in plenty of boiling salted water and with a spoon of oil so that it does not stick together: for the cooking time, follow the directions on the package back, though on average about 5 minutes are sufficient. Some lasagna can also be used without previous cooking: in this case you have to prepare a sauce very runny because it will serve to soften them while baking.
After you prepare the pesto and the sauce, take an ovenproof dish and grease it with a little oil, then make a layer with the white sauce, one with pesto and one with lasagna.
Continue like this until all ingredients, trying to divide them in order to obtain uniform layers.
Lastly sprinkle the surface with the breadcrumbs, so it will form a nice golden crust when cooked.
Bake in preheated oven at 200° C for about 30 minutes, checking from time to time the cooking so that the surface does not dry out too much.

Prepararing the pesto
Finely chop the Basil, garlic and pine nuts.
Pour into a small bowl and add a drizzle of good quality olive oil, stirring until you get a soft cream.
Last season with salt.
You can also add a teaspoon or two of nutritional yeast flakes.

Preparing the sauce
Put some soy milk in a thick-bottomed pot, turn on the heat and add the flour, stirring with a whisk to avoid lumps.
Add the remaining milk, oil, vegetable stock cube, nutmeg and salt.
Continue stirring until it reaches the desired consistency.