Vegetable Lasagna With Creamy Walnut Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE



Roasted Vegetable Lasagna with Pesto Cream Sauce image

Here's a new twist on lasagna made with vegetables and a creamy pesto base. It's a great option for entertaining when you need to satisfy a lot of different guests' tastes. The roasted vegetables also make a great side dish that goes with any meat. They can be made a day in advance. I often bake a double batch and set half aside to go with another meal.

Provided by JennaferPC

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

2 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
1 red bell pepper, seeded and cut into 1-inch squares
2 cups bite-sized broccoli pieces
1 ½ cups bite-sized baby carrot pieces
2 tablespoons extra-virgin olive oil
1 tablespoon Italian seasoning, or more to taste
salt and ground black pepper to taste
6 lasagna noodles, or more as needed
1 cup Alfredo sauce
2 tablespoons pesto, or more to taste
1 (16 ounce) container ricotta cheese
1 cup grated Parmesan cheese
⅓ (6 ounce) package fresh spinach
1 (16 ounce) package shredded mozzarella cheese
½ teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
  • Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
  • Roast vegetables in the preheated oven until golden brown, about 40 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
  • Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
  • Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
  • Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 25.4 g, Cholesterol 76.4 mg, Fat 31.2 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 953.9 mg, Sugar 5.1 g

FRESH LASAGNA WITH WALNUT PESTO



Fresh Lasagna with Walnut Pesto image

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 30m

Yield For 2 to 4

Number Of Ingredients 13

1 1/2 cups cherry tomatoes
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/3 cup walnuts
2 medium cloves garlic, crushed
1/3 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
1 cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large zucchini or summer squash, thinly sliced lengthwise (about the thickness of lasagna noodles) into 9 slices
1 to 2 tomatoes, halved then sliced 1/4 inch thick
1/4 cup roughly chopped basil
Extra-virgin olive oil, for drizzling

Steps:

  • Roast the cherry tomatoes: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
  • Place the cherry tomatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatoes are juicy and slightly caramelized, about 20 minutes. Set aside.
  • Meanwhile, make the walnut pesto: Combine the walnuts, garlic, cheese and basil in a food processor and process until smooth. Add big pinches each of salt and pepper. With the machine running, drizzle in the olive oil. Add more salt and pepper, to taste. Set the pesto aside.
  • To assemble: Place 3 slices of the zucchini, slightly overlapping them, on a large plate. Add enough pesto to coat the zucchini (2 to 3 tablespoons). Top with a layer of sliced tomatoes. Top with 3 more zucchini slices, some of the pesto and cherry tomatoes and 2 tablespoons of the basil. Top with another layer of zucchini, pesto, sliced tomatoes and cherry tomatoes. Sprinkle with salt and pepper and the remaining 2 tablespoons basil. Drizzle with extra-virgin olive oil and serve.

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

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.

SPINACH LASAGNA WITH WALNUT PESTO



Spinach Lasagna with Walnut Pesto image

A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto.

Provided by California Walnuts

Categories     Vegetarian Lasagna

Time 1h30m

Yield 8

Number Of Ingredients 19

1 teaspoon A little olive oil for the pan
2 pounds fresh spinach, washed*
2 pounds nonfat ricotta cheese or nonfat cottage cheese
Walnut Pesto (recipe follows)
4 large cloves garlic, minced
½ teaspoon salt
1 pinch Freshly ground black pepper to taste
½ cup grated Parmesan cheese
⅓ cup minced walnuts, lightly toasted
1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)
16 noodles fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
½ pound low-fat mozzarella cheese, grated
3 cups packed fresh basil leaves
3 large cloves garlic
⅓ cup lightly toasted walnuts
⅓ cup extra virgin olive oil
⅓ cup grated Parmesan cheese
1 pinch Salt and pepper to taste
Additional extra-virgin olive oil (for storage)

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
  • Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
  • If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
  • Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
  • Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
  • Add the walnuts, and continue to blend until the walnuts are finely ground.
  • Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
  • If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 64.3 g, Cholesterol 45.5 mg, Fat 27.2 g, Fiber 7.4 g, Protein 32.6 g, SaturatedFat 7.1 g, Sodium 1024.9 mg, Sugar 13.7 g

VEGETABLE LASAGNA WITH CREAMY WALNUT PESTO



VEGETABLE LASAGNA WITH CREAMY WALNUT PESTO image

Categories     Pasta     Bake     Vegetarian     Dinner

Yield 8 people

Number Of Ingredients 22

For Walnut Pesto:
1 cup fresh basil
1/2 cup walnuts
1/2 cup parmesan cheese
2 cloves of garlic
Salt and Pepper to taste
Olive Oil
1/2 to 1 15 oz. jar prepared alfredo sauce (depending on how creamy you want your pesto)
For Lasagna:
1/2 box of no-cook lasagna noodles
2 small zucchini, thinly sliced lengthwise
2 yellow crookneck squash, thinly sliced
2 red, orange, or yellow (or combination) bell peppers, roasted, peeled and chopped
8 oz. baby portabella mushrooms, thinly sliced
6 oz. fresh baby spinach
2 cloves garlic, chopped
8 oz. ricotta cheese
1/4 cup plus 1/2 cup grated parmesan cheese
1/4 cup grated asiago cheese
8 oz. mozzarella cheese, grated
1 egg
Salt & Pepper

Steps:

  • Preheat oven to 350 For Walnut Pesto: In food processor, combine first 4 ingredients. With food processor on, slowly add olive oil until you get a pesto consistency. Add salt and pepper to taste. Mix with alfredo sauce. Set aside. For Lasagna: Saute mushrooms and garlic with a pinch of salt in olive oil for 5 minutes. Add spinach and saute until just wilted. In large bowl, mix ricotta cheese, egg, asiago cheese, and 1/4 cup parmesan cheese with roasted bell peppers and mushroom spinach mixture. Add salt and pepper to taste. Layer in 8"x11" glass baking dish: Pesto Sauce Lasagna Noodles Ricotta Mixture Zucchini Mozzarella Parmesan Pesto Sauce Lasagna Noodles Ricotta Mixture Squash Mozzarella Parmesan Pesto Sauce Lasagna Noodles Ricotta Mixture Pesto Sauce Top with remaining mozzarella and parmesan Cover with foil and bake for 40 minutes. Remove foil and bake for additional 10 minutes.

CREAMY VEGETABLE LASAGNA



Creamy Vegetable Lasagna image

Our Test Kitchen created this recipe for this creamy herbed vegetable lasagna. It's also a great option for a vegetarian main dish.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 2-3 servings.

Number Of Ingredients 18

4 lasagna noodles, cooked and drained
2 medium carrots, grated
1 small zucchini, grated
1 small sweet red pepper, diced
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
3/4 cup ricotta cheese
1 large egg, lightly beaten
1 teaspoon Italian seasoning
2/3 cup shredded mozzarella cheese

Steps:

  • Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning., Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.

Nutrition Facts :

More about "vegetable lasagna with creamy walnut pesto recipes"

FRESH LASAGNA WITH WALNUT PESTO - THE KITCHY …
fresh-lasagna-with-walnut-pesto-the-kitchy image
1 large zucchini or summer squash, thinly sliced in 9 slices (about the thickness of lasagna noodles) 1 to 2 tomatoes, sliced about a 1/4 inch thick and cut in half. 1/4 …
From thekitchykitchen.com
Estimated Reading Time 2 mins


VEGETABLE LASAGNA (QUICK AND EASY!) - THE SEASONED …
vegetable-lasagna-quick-and-easy-the-seasoned image
2021-01-22 Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the …
From theseasonedmom.com


BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
best-vegetable-lasagna-recipe-cookie-and-kate image
Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the …
From cookieandkate.com


SKINNY VEGETABLE LASAGNA WITH TOMATO AND BASIL PESTO …
skinny-vegetable-lasagna-with-tomato-and-basil-pesto image
2018-07-13 Baked in a preheated to 375F oven: zucchini for 5 minutes, eggplants 7-8 minutes. In the meantime prepare the sauce. In a saute pan add splash of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of peperconcino (chili …
From italianrecipebook.com


SPINACH PESTO LASAGNA WITH CREAMY MUSHROOM SAUCE …
spinach-pesto-lasagna-with-creamy-mushroom-sauce image
2017-12-11 Lightly grease an 8×8 square glass baking tray with a little olive oil. Add a generous layer of the creamy mushroom sauce to cover the bottom of the glass tray. Place 2 uncooked green lentil lasagna sheets on top of the sauce, side by side, in a …
From vegetariangastronomy.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
recipes-dinners-and-easy-meal-ideas-food-network image
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


SQUASH LASAGNE RECIPE WITH SPINACH AND WALNUT PESTO
squash-lasagne-recipe-with-spinach-and-walnut-pesto image
1. Preheat the oven to 200°C/gas mark 6. 2. Peel the squash, remove the seeds and cut into 1cm dice. Toss it with a little cooking oil, and season with salt and pepper. Lay it out in a single layer on a baking tray, and roast for 30-40 minutes, until soft and just …
From greatbritishchefs.com


ITALIAN PESTO LASAGNA - CREAMY, CHEESY & VEGETARIAN
italian-pesto-lasagna-creamy-cheesy-vegetarian image
2016-01-06 Preheat the oven to 375 degrees F (190C). Mix together the pesto and the bechamel sauce. Spread a layer of the sauce on the bottom of a 9x13-inch baking dish and place a first layer of lasagna noodles. Cover with the sauce, mozzarella …
From cookingtheglobe.com


VEGETARIAN RECIPE: SPINACH LASAGNA WITH WALNUT PESTO
vegetarian-recipe-spinach-lasagna-with-walnut-pesto image
Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over …
From 12tomatoes.com


VEGAN WHITE LASAGNA WITH MUSHROOMS, PESTO, AND …
vegan-white-lasagna-with-mushrooms-pesto-and image
2021-08-22 Spread a thin layer of pesto on each noodle. Top that with a layer of mushrooms, then cream sauce, then walnut meat, and a little more cream sauce. Roll each lasagna noodle carefully from bottom to top and place each in the oiled …
From plantpowercouple.com


ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE
Dec 19, 2018 - This vegetarian lasagna recipe marries 4 kinds of roasted vegetables with an irresistibly creamy Alfredo-pesto base as well as 3 different cheeses. Dec 19, 2018 - This vegetarian lasagna recipe marries 4 kinds of roasted vegetables with an irresistibly creamy Alfredo-pesto base as well as 3 different cheeses. Pinterest. Today. Explore . When autocomplete results are available ...
From pinterest.com


VEGAN WHITE LASAGNA WITH MUSHROOMS, PESTO, AND WALNUT …
Jul 23, 2021 - The best vegan dinner for when you REALLY want to impress. They can be made ahead of time and are perfect for date-night-in!
From pinterest.com


HEALTHIER CREAMY PESTO LASAGNA (VEGETARIAN) | THE BATTER THICKENS
2018-01-17 Preheat the oven to 425 degrees. In a food processor, combine the cottage cheese, pesto, fresh basil, and minced garlic. Puree until smooth. Taste test and adjust ratios of pesto, basil, and garlic to taste. In a small bowl, stir the ricotta, egg, water, and half the parmesan until well combined.
From thebatterthickens.com


RAVIOLI RECIPE VEGETARIAN - THERESCIPES.INFO
Spinach Ravioli in Garlic Butter Sage Sauce - Best of Vegan hot bestofvegan.com. Jul 26, 2020Prepare the dough by sifting the flour into a large bowl. Then add the olive oil, salt, turmeric and a ¼ cup of water.
From therecipes.info


VEGETABLE PESTO LASAGNA (NOW DAIRY-FREE!) - DR. RANIA
Drizzle 1/3 of the cashew cream over. Set aside remaining cashew cream. Top with the remaining noodles and cover with ¼ cup pesto. Bake for 30-45 minutes, until heated through and bubbly. (Alternatively, to speed bake time, lasagna can be heated in microwave oven for 10 minutes then warmed in 350° oven until bubbly and lightly browned at edges).
From drrania.com


ROASTED VEGETABLE PESTO LASAGNA | METRO.STYLE
2021-01-07 Preheat oven to 350°F. 2. Drizzle eggplants, bell peppers and zucchini with olive oil. Season with salt and black pepper. Roast vegetables in the oven for 5 to 7 minutes or until tender. Remove from oven and set aside. 3. To assemble the lasagna, brush a baking dish with oil.
From metro.style


LINGUINE WITH CREAMY ARUGULA WALNUT PESTO - ONCE UPON A CHEF
2020-08-26 Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant. In a food processor, combine the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper.
From onceuponachef.com


VEGAN SKILLET LASAGNA WITH HOMEMADE ALMOND RICOTTA - THE FIRST …
2017-05-10 Set the pesto aside. Make the lasagna! Set an 10/11-inch skillet over medium heat. Pour the olive oil in. Add the onions, carrot, and zucchini to the skillet. Saute until onions are translucent and edges of carrots are soft, about 5 minutes. Add the lentils, garlic, chili flakes, salt, and pepper.
From thefirstmess.com


SPINACH LASAGNA WITH WALNUT PESTO RECIPE - RECIPEZAZZ.COM
Recipe Categories . Course. Appetizers (3039)
From recipezazz.com


SPINACH LASAGNA WITH WALNUT PESTO RECIPE - RECIPEZAZZ.COM
Recipe Categories . Course. Appetizers (3025)
From recipezazz.com


BASIC + AWESOME VEGETARIAN LASAGNA RECIPE - PINCH OF YUM
2021-01-28 Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt. Start with spreading a layer of sauce in the bottom of a 9×13 pan. Then, layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this ...
From pinchofyum.com


CREAMY VEGETABLE LASAGNA | CARNATION®
Preheat oven to 375°F. Grease 13 x 9-inch baking dish. Step 2. Heat oil in large skillet over medium-high heat. Add zucchini and peppers; cook, stirring frequently, until soft, for about 8 minutes. Add garlic; cook for an additional 2 minutes. Season with 1/4 teaspoon each salt and pepper. Remove from heat. Step 3.
From verybestbaking.com


VEGETABLE PESTO LASAGNA – DR. RANIA DEMPSEY
Preheat oven to 350° F. Boil water and cook lasagna noodles according to package directions. Combine ricotta, basil, spinach, zucchini, sundried tomatoes and pine nuts or almonds in a bowl. Spread 2 TBSP pesto across the bottom of a 9 x 13 glass baking dish then cover with ⅓ of the noodles. Spread ½ of the ricotta vegetable mixture over ...
From drrania.com


VEGETABLE LASAGNA WITH BASIL PESTO - PURE EBBA
Peel and chop with sweet potato or squash. Cut the courgettes into bite-size pieces. Peel the carrots, if necessary, and cut into bite-size pieces. Chop the tomatoes. Add to the pan one by one and let this boil over a low heat for about 20–30 minutes, keeping the lid on. Heat your oven to 180°C/360°F/Gas 4.
From pureebba.com


VEGETARIAN LASAGNA WITH BASIL PESTO AND RICOTTA - SIMPLY DELICIOUS
2021-09-14 Pre-heat the oven to 200°C/400°F. To assemble, add a bit of tomato sauce to the bottom of a casserole dish then top with a few lasagna sheets. Add a layer of ricotta and dollop on 2-3 teaspoons basil pesto. Scatter over some of the mozzarella then add a layer of tomato sauce. Reserve 1 cup of mozzarella for the top.
From simply-delicious-food.com


CHEESY ROASTED SQUASH LASAGNE WITH SPINACH AND WALNUT PESTO
2013-10-14 150g no-boil lasagne sheets. Instructions. Heat the oven to 200°C (Gas Mark 6 / 400°F). Peel the squash, remove the seeds and cut into 1cm dice. Toss it with a little cooking oil, and season with salt and pepper. Lay it out in a single layer on a baking tray, and roast for 30-40 minutes, until soft and just beginning to crisp up on the edges.
From easycheesyvegetarian.com


PESTO AND RICOTTA LASAGNA RECIPE - LA CUCINA ITALIANA
2021-07-29 Marble the bechamel with 1 Tbsp. of pesto. Spread a bit of pesto on the bottom of the pan, then cover with a layer of lasagna. Add a layer of béchamel, dollops of ricotta cheese, halved cherry tomatoes, some grated Grana Padano cheese, and a few drizzles of pesto. Continue in this order to make 5 layers. Add the last layer of pesto after ...
From lacucinaitaliana.com


CREAMY VEGETABLE LASAGNA - LEMON TREE DWELLING
2017-06-15 Combine butter & garlic in a medium saucepan; heat over low heat until butter is completely melted. Stir in flour, stirring constantly. Gradually add in milk. Cook over medium heat until thickened, stirring constantly. Add Parmesan cheese, oregano, salt, and pepper and stir until smooth.
From lemontreedwelling.com


CREAMY PESTO TOMATO LASAGNA - FOODBYMARIA RECIPES
2020-09-17 I used the walnut/mushroom meat from Maria’s spaghetti sauce in place of the ground round and it worked out perfectly! I also added a can of tomato paste, and pureed the sauce and cannelleni beans with an immersion blender before adding the “meat”. This recipe also Made 2 lasagnas for my family. 1 to eat and 1 to freeze for later! Thank ...
From foodbymaria.com


BROKEN LASAGNA WITH WALNUT PESTO - WEEKNIGHT GOURMET
2009-01-28 Let cool completely. Coarsely chop half of the walnuts and set the remaining toasted walnuts aside. In a food processor, pulse the remaining walnuts with the basil and garlic until the walnuts are finely chopped. With the machine on, add the olive oil in a thin stream and process until the pesto is almost smooth. Add 1/2 cup of the cheese and ...
From weeknightgourmet.com


VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
2021-03-17 Preheat the oven to 400 degrees F. Coat a 9×13-inch baking dish with nonstick spray. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt.
From wellplated.com


SPINACH LASAGNA WITH WALNUT PESTO - CALIFORNIA WALNUTS
Preparation. Preheat the oven to 350 ° F. Lightly oil a 9 X 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it thoroughly defrosted and squeeze out all the excess water. Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan ...
From walnuts.org


10 BEST CREAM CHEESE VEGETABLE LASAGNA RECIPES - YUMMLY
2022-06-20 all-purpose flour, pumpkin purée, vegetable oil, sweetened whipped cream and 9 more Blueberry Cream Cheese Ghost Hand Pies KitchenAid fresh blueberries, currants, all purpose flour, flour, fresh basil and 10 more
From yummly.com


PESTO LASAGNA WITH GREEN BEANS AND POTATOES - RECIPES FROM ITALY
2017-05-04 Peel the potatoes and clean the green beans (1). In a pot, take the water to a boil adding 1 tablespoon of coarse salt. Boil the potatoes for 20 minutes. Then add the green beans and cook them for 15 minutes (2). In the meantime, prepare pesto Genovese and béchamel made with our recipes. Add pesto to the béchamel and stir (3-4).
From recipesfromitaly.com


VEGETABLE LASAGNA WITH CREAMY WALNUT PESTO RECIPE
Improve and share your cooking repertoire with recipes from reddit's community. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/recipes. r/recipes. Log In Sign Up. User account menu. Found the internet! 9. Vegetable Lasagna with Creamy Walnut Pesto Recipe. Close. 9. Posted by u/[deleted] 12 years ago. Vegetable Lasagna with Creamy ...
From reddit.com


EASY BAKED VEGETABLE LASAGNA PRIMAVERA - HEALTHY SEASONAL RECIPES
2022-03-28 Instructions. Preheat oven to 350 degrees F. Coat a 9 by 13-inch lasagna baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Add garlic, zucchini, onion, carrot, mushrooms, Italian Seasoning, ¾ teaspoon salt and pepper to taste.
From healthyseasonalrecipes.com


LINGUINE WITH CREAMY ARUGULA WALNUT PESTO RECIPE - RECIPES.NET
2022-03-21 Preheat the oven to 350 degrees F and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean up. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes ...
From recipes.net


LASAGNA AL PESTO - THREE OLIVES BRANCH
2021-09-29 In a medium or large pot (same pot of the noodles is great), melt the butter over medium heat. When melted, add the flour and stir to combine. Cook 30-60 seconds. Whisk in the milk, salt, and black pepper. Cook on a simmer, stirring occasionally, until the …
From threeolivesbranch.com


23 EASY AND TASTY PESTO LASAGNA RECIPES BY HOME COOKS
lasagna noodles, cooked • olive oil, extra virgin • onion, minced • frozen chopped spinach, thawed and drained • garlic, minced • salt and pepper to taste • grated parmesan cheese • dried italian seasoning •
From cookpad.com


CREAMY VEGETABLE AND SAUSAGE LASAGNA - RICARDO
With the rack in the middle position, preheat the oven to 375°F (190°C). Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with 1 cup (250 ml) of the vegetable sauce. Cover with a layer of lasagna noodles and half of the béchamel. Cover with another layer of noodles and 2 cups (500 ml) of the vegetable sauce.
From ricardocuisine.com


Related Search