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
