Pesto Lasagna is a vibrant twist on the traditional Italian dish, substituting the usual tomato-based sauce with a rich and flavorful basil pesto. Layers of lasagna noodles, homemade or store-bought pesto, creamy ricotta cheese, and mozzarella are stacked and then baked until bubbly and golden. This version often includes layers of sautéed vegetables such as zucchini and mushrooms, making it a fresh and hearty dish that’s perfect for those who enjoy a more garden-inspired take on classic lasagna.
Ingredients:
- 9 lasagna noodles
- 2 cups basil pesto
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups chopped vegetables (such as zucchini, mushrooms, spinach)
- Olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare vegetables: Sauté the chopped vegetables in olive oil until tender. Season with salt and pepper.
- Assemble lasagna: Layer the cooked noodles with pesto, ricotta, sautéed vegetables, and mozzarella in a baking dish. Repeat the layers, finishing with a top layer of noodles covered in pesto and sprinkled with Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and crispy.
- Serve: Let the lasagna cool slightly before slicing and serving.
Enjoy this delightful Pesto Lasagna, a garden-fresh version of a beloved classic!
