Best 2 Veggie Pesto Lasagna Recipes
Indulge in a culinary symphony of flavors with our delectable Veggie Pesto Lasagna, a vegetarian masterpiece that tantalizes taste buds and nourishes the soul. This lasagna is a symphony of textures and flavors, featuring layers of tender zucchini, hearty Portobello mushrooms, and sun-dried tomatoes, all enveloped in a luscious blanket of homemade pesto sauce and creamy ricotta cheese. Each bite reveals a burst of freshness from the spinach and a delightful crunch from the pine nuts. Alongside the Veggie Pesto Lasagna, we present a symphony of complementary recipes to elevate your dining experience. Discover the secrets to crafting the perfect pesto sauce from scratch, ensuring a vibrant and aromatic centerpiece for your lasagna. Learn how to roast Portobello mushrooms to perfection, unlocking their earthy and umami-rich flavors. Explore the art of sautéing spinach, preserving its vibrant green hue and delicate texture. And finally, uncover the secrets of creating a smooth and velvety ricotta cheese, adding a touch of richness and creaminess to each lasagna bite.
Let's cook with our recipes!
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 VEGGIE LASAGNA WITH PESTO CREAM SAUCE
Categories Cheese Pasta Vegetable Bake Vegetarian Kid-Friendly Dinner Buffet Casserole/Gratin Spring Summer Winter Healthy Potluck
Yield 8 servings
Number Of Ingredients 15
Steps:
- 1. Place carrots, broccoli, zucchini, and red peppers in one layer on to a large lined baking sheet. Coat with olive oil, salt and pepper (and if desired, additional Italian herbs) to taste. Place in a 400 degree oven and roast for 30-40 minutes or until golden brown. This can be done a day or two ahead of time, if desired. 2. If needed, prepare the lasagna noodles by boiling them. If using no-boil noodles, skip this step. 3. Mix roasted veggies with pesto and cream alfredo sauce until completely covered. 4. Place a single layer of lasagna noodles to cover the bottom of a 13x9x2 inch baking dish. 5. Spoon veggie mixture over noodles, distributing evenly. 6. Place another single layer of lasagna noodles over veggie layer. 7. Mix ricotta cheese with 3/4 cup of shredded parmesan cheese and fresh or frozen spinach or basil leaves. Spread evenly over noodle layer. 8. Spread shredded mozzarella cheese evenly over ricotta layer. Sprinkle final quarter cup of parmesan cheese over the mozzarella and finish by sprinkling dried oregano over the top of everything. 9. Bake in a 350 degree oven for 35-40 minutes. If desired, place under a low broiler for 2 minutes more to brown the top layer of cheese. Serve hot.
Tips:
- For a richer flavor, use homemade pesto. A food processor is the easiest way to make it.
- If you don't have zucchini, you can substitute other vegetables such as eggplant, bell peppers, or mushrooms.
- To make the lasagna ahead of time, assemble it and then freeze it for up to 2 months. When you're ready to eat, thaw it in the refrigerator overnight and then bake it according to the instructions.
- For a gluten-free lasagna, use gluten-free lasagna noodles.
- Serve the lasagna with a side of crusty bread or a green salad.
Conclusion:
This veggie pesto lasagna is a delicious and easy-to-make meal that is perfect for any occasion. It is packed with vegetables, making it a healthy and satisfying choice. The pesto adds a flavorful kick that takes this lasagna to the next level. Whether you are a vegetarian or just looking for a new and exciting way to enjoy lasagna, this recipe is sure to please.
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