Best 2 Veggie Pesto Lasagna Recipes

Are you looking for a tasty, vegetarian twist on the classic lasagna recipe? Veggie pesto lasagna is a delicious and versatile dish that combines the flavors of fresh pesto, creamy ricotta, and roasted vegetables. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with the inspiration and guidance you need to create an unforgettable veggie pesto lasagna. We'll explore the key ingredients, step-by-step instructions, and helpful tips to ensure your next lasagna is a hit with family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

VEGGIE PESTO LASAGNA

Veggie Pesto Lasagna image

Provided by Patrick and Gina Neely : Food Network

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 yellow squash, diced
1 zucchini, diced
Kosher salt and freshly ground pepper
Pinch of red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
Pinch of sugar, optional
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
7 ounces store-bought pesto
1 box no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan
Fresh basil, for garnish

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

ROASTED VEGGIE LASAGNA WITH PESTO CREAM SAUCE image

Categories Cheese Pasta Vegetable Bake Vegetarian Kid-Friendly Dinner Buffet Casserole/Gratin Spring Summer Winter Healthy Potluck

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 and 1/2 cup peeled baby carrots, cut into bite size pieces if needed
1 and 1/2 cups trimmed broccoli crowns, broken down into bite size pieces
2 zucchini, cut into 1/4-inch thick half circles
1 large red bell pepper, de-seeded and cut into 1-inch squares
2 Tbs. Extra virgin olive oil
Salt and pepper to taste
1-2 Tbsp. Italian herb seasoning mix (optional)
2-3 Tbs. Pesto to taste
1 cup Alfredo cream sauce
6-8 full size lasagna noodles, either cooked or no-boil style
16oz. Ricotta cheese
1 cup shredded parmesan cheese, separated into 3/4 cup and 1/4 cup
2 oz. Fresh or frozen spinach or fresh basil leaves
16 oz. Mozzarella cheese, shredded
1/2 tsp. Dried oregano

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:

Use fresh basil for the pesto sauce to get the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will not be as good.
To make the pesto sauce, you can use a food processor or a blender. If you use a blender, be sure to blend the ingredients until they are very smooth.
If you don't have a food processor or blender, you can make the pesto sauce by hand. Simply chop the basil, garlic, pine nuts, and Parmesan cheese very finely, and then stir in the olive oil.
When assembling the lasagna, be sure to layer the ingredients evenly. This will help to ensure that each bite is flavorful and satisfying.
Lasagna is a great dish to make ahead of time. You can assemble it the day before you want to serve it, and then bake it when you're ready to eat.
Leftover lasagna can be stored in the refrigerator for up to 3 days. You can also freeze lasagna for up to 2 months.

Conclusion:

Veggie pesto lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. If you are looking for a tasty and healthy vegetarian lasagna recipe, this is the one for you!

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