Preheat oven at 375 F. Make the pesto by combining all ingredients in a food processor until emulsified.
Make the Alfredo sauce. In a medium saucepan, heat the buttery coconut oil on medium heat. Add minced garlic and sliced shallot. Cook until fragrant and golden.
Stir in macadamia nut milk and vegetable broth. Increase heat and bring to a low boil.
Add cauliflower pieces, bring back heat to medium, cover and cook for 10 minutes or until cauliflower is soft.
In a blender, add the ingredients from the saucepan, nutritional yeast, lemon juice, olive oil, spices, sea salt and pepper. Blend on high until creamy and smooth, about five minutes.
Now it’s time to assemble the lasagna.
With a baking dish, ideally a square one, add a layer of Alfredo sauce so the tray is just covered, not too much. The sheets need plenty of sauce to properly cook through. Add the first layer of uncooked green lentil lasagna sheets, then another layer of Alfredo sauce, and the first layer of pesto sauce.
Add the second layer of lasagna sheets, followed by another Alfredo layer and pesto. Place the final layer of lasagna sheets on top with the final layer of alfredo sauce.
Sprinkle some nutritional yeast and pine nuts on top. Bake in the oven at 375 F for 40 minutes until the noodles are cooked through.
Tip: the key is to use plenty of sauce to make sure the lasagna sheets cook through.