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Vegetable Pesto Lasagne

Vegetable Pesto Lasagne recipe image
This Vegetable Pesto Lasagne is a lighter, vibrant twist on the classic Italian comfort food. By swapping heavy b&# 195;©chameu for a fresh basil pesto and ricotta mixture, you get a brighter flavor profile that feels both luxurious and wholesome. The uncooked lasagne noodles soften perfectly in the oven, absorbing the savory tomato sauce and creamy cheese layers. ItâÂÂs an ideal dish for weeknight dinners or meal prep, offering a satisfying texture with a balance of herbal brightness and cheesy richness. Serve it with a simple green salad for a complete, family-friendly meal that requires minimal effort but delivers maximum flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 564
Dietary: Vegan
Description
This Vegetable Pesto Lasagne is a lighter, vibrant twist on the classic Italian comfort food. By swapping heavy b&# 195;©chameu for a fresh basil pesto and ricotta mixture, you get a brighter flavor profile that feels both luxurious and wholesome. The uncooked lasagne noodles soften perfectly in the oven, absorbing the savory tomato sauce and creamy cheese layers. ItâÂÂs an ideal dish for weeknight dinners or meal prep, offering a satisfying texture with a balance of herbal brightness and cheesy richness. Serve it with a simple green salad for a complete, family-friendly meal that requires minimal effort but delivers maximum flavor.
Directions
  1. 1
    Preheat the oven to 350 degrees F (177°C).
  2. 2
    In a medium bowl, stir together the spaghetti sauce and water until well combined.
  3. 3
    In a separate bowl, combine the ricotta cheese, egg substitute, 1/4 cup of the mozzarella cheese, and black pepper.
  4. 4
    In a food processor or blender, add the fresh basil, grated Parmesan cheese, and garlic cloves; process until smooth.
  5. 5
    Add the Italian salad dressing to the food processor and process until blended into a smooth pesto.
  6. 6
    Fold the prepared basil pesto mixture into the ricotta cheese mixture until evenly distributed.
  7. 7
    Spray a 9 x 13-inch baking pan with vegetable oil cooking spray.
  8. 8
    Spread 1 cup of the thinned spaghetti sauce over the bottom of the prepared pan.
  9. 9
    Arrange 4 pieces of uncooked lasagne noodles over the sauce (3 lengthwise, 1 widthwise) to cover the bottom.
  10. 10
    Spoon 1 1/2 cups of the remaining spaghetti sauce over the noodles.
  11. 11
    Spread half of the ricotta-pesto mixture evenly over the sauce.
  12. 12
    Arrange another 4 pieces of lasagne noodles over the ricotta mixture.
  13. 13
    Top these noodles with 1 cup of the remaining spaghetti sauce.
  14. 14
    Spread the remaining half of the ricotta-pesto mixture over the sauce.
  15. 15
    Arrange the final 4 pieces of lasagne noodles over the ricotta mixture.
  16. 16
    Pour the remaining spaghetti sauce over the top layer of noodles.
  17. 17
    Cover the baking pan tightly with foil.
  18. 18
    Bake in the preheated oven for 1 hour and 5 minutes.
  19. 19
    Remove the foil from the pan.
  20. 20
    Sprinkle the remaining 1/4 cup of mozzarella cheese evenly over the top.
  21. 21
    Return to the oven and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
  22. 22
    Remove from the oven and let the lasagne stand, covered loosely, for 15 minutes before slicing and serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 564kcal
% Daily Value *
Total Fat 2.4 gg4%
Saturated Fat 0.5 gg3%
Cholesterol 0 mgmg0%
Sodium 323 mgmg14%
Total Carbohydrate 90 gg30%
Dietary Fiber 5.5 gg22%
Sugars 18.9 gg
Protein 23 gg46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/vegetable-pesto-lasagne/