Best 2 Cheese Pesto Lasagna Recipes

Indulge in a culinary masterpiece with our delectable Cheese Pesto Lasagna, a symphony of flavors that will tantalize your taste buds. This exquisite dish combines the richness of cheese, the vibrant freshness of pesto, and the hearty comfort of lasagna sheets, creating a harmonious balance of textures and flavors. Our curated collection of recipes offers a variety of options to suit your preferences, whether you prefer a classic lasagna experience or a unique twist on this beloved dish. Embark on a culinary journey as we guide you through the steps of crafting this cheesy, pesto-infused lasagna, ensuring a delightful and satisfying meal that will leave you craving for more.

Let's cook with our recipes!

CHEESE & PESTO LASAGNA

Cheese & Pesto Lasagna image

A tasty cheese lasagna that comes out surprisingly light. Don't leave out the pesto; it's wonderful with the tomato sauce. Because we eat a lot of pasta at home, I usually have homemade sauce and pesto on hand, but packaged will work great here, too. Any finely shredded vegetables can replace the zucchini, such as eggplant, carrots, spinach or mushrooms. Freezes well.

Provided by Kirby

Categories European

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 cups marinara sauce
2 cups vegetable stock
2 tablespoons olive oil
1 red onion
2 yellow zucchini
2 green zucchini
12 ounces mozzarella cheese
2 cups ricotta cheese
2 eggs
1/4 cup basil pesto
8 -10 ounces dry lasagna noodles
1/4 cup parmesan cheese

Steps:

Preheat oven at 350°F.
Saute finely chopped onion in 2 Tbl. olive oil.
Add shredded zucchinis into pan and saute until soft.
Salt and pepper lightly.
Add 1 cup of stock to vegetables.
Set aside 4 oz. of mozzarella.
Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
Fold 1/4 cup of basil pesto in ricotta mixture.
Heat marina sauce in sauce pan.
Add 1 cup of stock, and turn off heat.
Cover bottom of 9x13 pan with tomato sauce.
Place first layer of uncooked lasagna noodles on bottom of pan.
Cover with thin layer of sauce.
Layer one third of the cheese mixture, followed by one third of vegetable mixture.
Save about 1/3 cup of ricotta mixture to dollop on top layer.
Continue until last layer of noodles is placed.
Cover with sauce and any remaining liquid.
Dollop with remaining ricotta.
Bake for 45 minutes.
Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.

VEGETARIAN-BLUE CHEESE-PESTO-LASAGNA!

Vegetarian-Blue Cheese-Pesto-Lasagna! image

This recipe I make brings the house down! it's so delicious--try it for yourself. I don't bother with 2 sauces, just 1. Cook it all together and wait with chilled white wine and some good tunes!! (I'm from the uk so I hope the measurements are correct--forgive me if I'm wrong!)

Provided by Ricky Henry-Davies

Categories Peppers

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 medium onion (chopped fine)
4 -5 minced fresh garlic cloves (more if you want)
185 g green pesto sauce
1/3 cup blue cheese
6 -8 mushrooms (chopped)
1 medium courgette (chopped)
1 red pepper (chopped)
1 green pepper (chopped)
1 small head broccoli (chopped)
4 cups chopped tomatoes
1/2 cup sweet corn
1/3 cup grated cheddar cheese (for topping)
5 tablespoons capers
5 tablespoons sun-dried tomatoes (chopped)
5 tablespoons pitted olives (chopped)
200 g lasagna sheets

Steps:

Fry the onion and garlic for 4-5 minutes.
Add all vegetables and cook 10 minutes.
Add tinned tomatoes and sweet corn.
Add crumbled blue cheese, pesto, capers, olives and sun dried tomatoes.
Mix well --that's your sauce!
Layer in a lasagna dish -- sauce, lasagna, sauce, lasagna, sauce and finish with grated cheese. Done in the oven 180c for around 30 minutes!
Open the wine and turn on the tunes!
Have fun -- .

Tips:

Use fresh herbs for the pesto sauce to get the best flavor.
If you don't have a food processor, you can make the pesto sauce by hand. Just chop the herbs, garlic, and nuts very finely.
You can use any type of cheese that you like for the lasagna. Mozzarella, ricotta, and Parmesan are all popular choices.
If you want a vegetarian lasagna, you can omit the ground beef.
Lasagna is a great dish to make ahead of time. You can assemble it the night before and bake it the next day.
Serve lasagna with a side of garlic bread or salad.

Conclusion:

Cheese pesto lasagna is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy pesto sauce, layers of cheese, and tender pasta, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a delicious and satisfying meal, give cheese pesto lasagna a try.