VEGGIE PESTO LASAGNA
Provided by Patrick and Gina Neely : Food Network
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 17
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 VEGETABLE LASAGNA WITH PESTO CREAM SAUCE
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
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
VEGETARIAN FOUR CHEESE LASAGNA
This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.
Provided by BLACK_CAT52
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
- In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
- Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 20.4 g, Cholesterol 124.4 mg, Fat 29.5 g, Fiber 4.8 g, Protein 28.8 g, SaturatedFat 14.9 g, Sodium 1175.8 mg, Sugar 8.8 g
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VEGETARIAN LASAGNA WITH BASIL PESTO AND RICOTTA - SIMPLY …
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4.5/5 (26)Total Time 1 hr 30 minsCategory Dinner, VegetarianCalories 246 per serving
- To make the tomato sauce, sauté the onion until soft and translucent. Add the mushrooms and eggplant and cook until golden brown then add the garlic, tomatoes and herbs. Allow to simmer for 5-10 minutes then season to taste.
- In the meanwhile, combine the ricotta, cream and Parmesan in the bowl of a food processor and blend until smooth. Season to taste.
- 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. Add another layer of pasta and continue to layer. Finish with a layer of sauce then cover with foil and place in the oven.
ITALIAN PESTO LASAGNA - CREAMY, CHEESY & VEGETARIAN
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4.3/5 (9)Total Time 1 hr 5 minsCuisine ItalianCalories 750 per serving
- The Pesto. Mortar and pestle method. Pound the garlic and salt together in a mortar and pestle until smooth. Add toasted pine nuts and keep pounding until crushed and creamy. Add the basil in handfuls crushing the leaves against the walls of the mortar in a circular motion. Once the leaves are crushed, stir in the Parmesan cheese and lemon zest. Lastly, gradually pound in the olive oil, adding a spoonful at a time. Mix everything well until the pesto is smooth and the olive oil is evenly distributed.
- Food processor method. Place the garlic, basil leaves, pine nuts and salt in a food processor. Pulse several times or process continuously until the basil is pureed. Add the grated cheese and lemon zest and pulse several times more. While the food processor is running, add the olive oil.
- The Bechamel sauce. Melt the butter over low heat in a heavy-bottomed saucepan. Stir in the flour and cook, stirring continuously, for 2-3 minutes not allowing the mixture to brown. Add the milk slowly, continuing to stir to prevent lumps from forming, until you get the smooth, thick sauce. Bring it to a boil and simmer for about 10-15 minutes, stirring constantly, until it coats the back of a spoon. Turn off the heat and add the nutmeg, salt and black pepper. Cover until ready to use to prevent a skin from forming.
- The lasagna assembly. 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 pieces and a dusting of Parmesan. Add another layer of lasagna noodles and repeat the topping. Continue with all the layers in this way, finishing with the sauce and grated Parmesan on the top.
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