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Vegetarian Pesto Lasagna

Vegetarian Pesto Lasagna

This delicious vegetarian lasagna is a creamy pesto lasagna made with three cheeses. Featuring a creamy filling with basil pesto and sautéed vegetables. We certainly don't need meat to make one of the best lasagna recipes out there!

  • 375 g Lasagna noodles
  • 180 g Basil pesto
  • 1 Eggplants 
  • 1 Red bell pepper 
  • 2 Leek 
  • 2 Zucchini 
  • 500g Mozzarella cheese 
  • Salt to taste
  • 20 ml Extra virgin olive oil 20 ml
  • 400 g Ricotta 
  • 200 ml Milk
  • 20 g Parmigiano Reggiano cheese

Cook the lasagna noodles as directed on package.

Julienne all the veggies. Brown the veggies with a few tablespoons of extra virgin olive oil, add a pinch of salt and let them cook covered with a lid.

Filling: Mix the ricotta cheese with milk, add Parmigiano Reggiano and salt to taste.

Spread the inner part of a bakery pan with a little of this cream. Slice mozzarella. Create layers:  Start with the lasagna strips, then the cream filling, then cooked vegetables, followed by mozzarella and topped with a few tablespoons of pesto spread evenly. Bake it at 350 degrees for 40 minutes. Serve lukewarm.

Recipe modified from Recipes - Bioitalia

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