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