Best 2 Roasted Vegetable Lasagna With Pesto Cream Sauce Recipes
Indulge in a symphony of flavors with our exquisite Roasted Vegetable Lasagna with Pesto Cream Sauce. This tantalizing dish is a delightful blend of textures and tastes, featuring layers of tender roasted vegetables, creamy pesto sauce, and gooey cheese. Each bite is a celebration of fresh flavors and wholesome ingredients, making it a perfect meal for any occasion.
For those seeking a vegetarian lasagna option, our Roasted Vegetable Lasagna is a must-try. The roasted vegetables add a vibrant medley of colors and flavors to the dish, creating a visually stunning and delicious meal. Roasted bell peppers, zucchini, and eggplant are just a few of the vegetables that bring out the earthy and smoky notes in this dish.
But the true star of the show is the pesto cream sauce. Made with fresh basil, pine nuts, and Parmesan cheese, this sauce adds a vibrant green hue and a nutty, aromatic flavor to the lasagna. The creaminess of the sauce complements the roasted vegetables and cheese, creating a velvety texture that melts in your mouth.
If you're looking for more delectable recipes, this article has you covered. Discover our collection of lasagna recipes that cater to various tastes and preferences. From the classic lasagna with hearty Bolognese sauce to innovative renditions like the Spinach and Artichoke Lasagna, there's something for everyone.
So gather your ingredients, preheat your oven, and embark on a culinary journey with our Roasted Vegetable Lasagna with Pesto Cream Sauce. Get ready to savor a dish that is not only visually appealing but also incredibly delicious.
VEGGIE PESTO LASAGNA
Provided by Patrick and Gina Neely : Food Network
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
- In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
- Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.
ROASTED VEGETABLE LASAGNA
"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."-Virginia C. Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. , Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 820mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein.
Tips for Making Roasted Vegetable Lasagna with Pesto Cream Sauce
- Use a variety of vegetables. This will give your lasagna more flavor and texture. Some good options include zucchini, eggplant, bell peppers, and mushrooms.
- Roast the vegetables before adding them to the lasagna. This will help them to caramelize and develop a richer flavor.
- Make sure to use a good quality pesto. You can either make your own or buy a store-bought brand that you like.
- Don't overcook the lasagna. It should be cooked through, but still have a slight bite to it.
- Let the lasagna rest for at least 15 minutes before slicing and serving.
Conclusion
Roasted vegetable lasagna with pesto cream sauce is a delicious and satisfying dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new dinner recipe, give this lasagna a try. You won't be disappointed!
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