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Basil Pesto Vegetable Lasagna

Basil Pesto Vegetable Lasagna recipe. This vegetable lasagna is made with three cheeses to give it a tangy but healthy taste with vegetables.
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Basil Pesto Vegetable Lasagna recipe. This vegetable lasagna is made with three cheeses to give it a tangy but healthy taste with vegetables.

  • Author: FillMyRecipeBook
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min
  • Category: Meals, supper or lunch, dinner
  • Method: Oven Baking

Ingredients

Scale
  1. 2 Tbsp. olive oil
  2. 2 medium onions, diced
  3. 1 clove garlic, minced
  4. 1 red pepper, chopped
  5. 2 cups firmly-packed baby spinach
  6. 1 tsp. kosher salt or sea salt
  7. 1/2 tsp. freshly-ground black pepper
  8. 2 eggs, lightly beaten
  9. 15 oz. part-skim ricotta cheese
  10. 1/4 cup Parmesan cheese, grated
  11. 3–1/2 cups marinara sauce (homemade or your favorite brand)
  12. 2 cups pesto (homemade radish basil pesto or your favorite jarred pesto)
  13. 8 oz. part-skim mozzarella cheese, grated

Instructions

  1. Preheat oven to 190 Degrees C.(375 degrees F. )
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add onions and cook 1 to 2 minutes, stirring. Reduce heat to medium-low and allow onions to sweat, occasionally stirring about 15 minutes. When onions start to brown, add garlic and red pepper and cook for five more minutes. Don’t let onions get too brown. If they start to burn, reduce the heat, and add another teaspoon of olive oil.
  4. Add the spinach to the skillet and cook until just wilted about 2 minutes. Season vegetable mixture with kosher salt and pepper.
  5. In a medium bowl, beat eggs, ricotta cheese, and Parmesan cheese together. Set aside.
  6. Spray a 9 x 13 baking dish with nonstick spray. Place 1/2 cup of the marinara sauce in the bottom of the dish. Top with 3 lasagna noodles.
  7. Top with 3 more lasagna noodles. Spread the pesto over those noodles. Top with the remaining spinach mixture, then the last three noodles,
  8. Cover and bake 45 minutes in a preheated oven. Remove foil and bake 15 more minutes or until the cheese is browned and the lasagna is bubbly.
  9. Per serving: calories, 24 g fat (8 g saturated fat), 89 mg cholesterol, 32 g carbohydrate, 8 g fiber, 18g protein, 58% vitamin A, 53% vitamin C, 41% calcium, 12% iron

Nutrition

Find it online: https://www.fillmyrecipebook.com/basil-pesto-vegetable-lasagna/