Try this Italian vegetarian pesto lasagna recipe
Italian vegetarian pesto lasagna is a delightful twist on the classic lasagna, incorporating the fresh flavors of pesto and a variety of vegetables. Originating from Italy, lasagna has been a staple in households worldwide, known for its layers of pasta, cheese, and sauce. This eggless and vegetarian version maintains the traditional lasagna's heartiness while offering a lighter alternative. Let's get cooking.
Gather the following ingredients
To prepare this dish, you will need nine lasagna noodles, two cups homemade or store-bought pesto sauce, one cup ricotta cheese, one cup grated mozzarella cheese, one-half cup grated Parmesan cheese, one zucchini (thinly sliced), one yellow squash (thinly sliced), one bell pepper (julienned), two cups spinach leaves, and salt to taste. Ensure all vegetables are fresh for the best flavor.
Prepare the vegetables
Start by preheating your oven to 375 degrees Fahrenheit. As it heats, prepare your vegetables. Wash and thinly slice the zucchini and yellow squash; julienne the bell pepper; thoroughly rinse the spinach leaves. Lightly saute all vegetables except for the spinach in a pan with olive oil until tender but not fully cooked. Set them aside to cool.
Layering the lasagna
In a mixing bowl, combine ricotta cheese with half of both mozzarella and Parmesan cheeses; mix well. Spread about one-third of your pesto sauce at the bottom of an oven-safe dish. Place three lasagna noodles over this layer followed by half of your mixed cheeses spread evenly over them. Then add half your prepared vegetables and all spinach leaves as another layer.
Adding more layers
Follow step two, adding another layer of noodles, pesto sauce, mixed cheeses, and the rest of the vegetables, omitting spinach. Top with the final noodles and cover entirely with the remaining pesto. Sprinkle the leftover mozzarella and Parmesan cheeses on top for a golden crust. This sequence ensures each bite is rich in flavor and texture.
Baking the lasagna
Cover the dish with aluminum foil loosely to maintain moisture without touching the cheese. Bake at 375 degrees Fahrenheit for 35 minutes, then remove foil and bake for another 10 minutes until the top is golden brown. Let it slightly cool before serving to set the layers. This dish offers a flavorful, nutritious meal without meat or eggs, perfect for any occasion.
