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

The ingredients needed for this Recipe.

You can add any vegetables you have available or that you prefer for lasagna. Or use these basic vegetables below.

Above make some basil pesto to spread between the pasta sheets. Then there is the three cheese that make it so tangy. Love it.

Below is some main veggies such as baby spinach and red bell peppers and onion.

The main seasoning would of course be salt and pepper and some garlic.

Take some of your marinara tomato sauce you have made in advance or that you have in stock.

Get the recipes here. (click the highlighted words) Simple Marinara Tomato sauce

According to the recipe below use these ingredients of pasta sheets and eggs and grated cheeses.

Layer the ingredients as per recipe below and bake in the oven.

Serve on a plate with some salads.

Basil Pesto Vegetable Lasagna.

The recipe below for a great meal to bake and even make extra for freezing.

In our family there are eight of us and only two are not vegetarian. So we add some beef minced meat with the vegetables, and make a smaller dish with this lasagna recipe. Two different dishes are made in different sizes and extra is frozen for ready meals to warm up during the month.

Basil Pesto Vegetable Lasagna

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

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

Ingredients

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

Directions

Preheat oven to 190 Degrees C.(375 degrees F. )
Heat olive oil in a large skillet over medium-high heat.
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.
Add the spinach to the skillet and cook until just wilted about 2 minutes. Season vegetable mixture with kosher salt and pepper.
In a medium bowl, beat eggs, ricotta cheese, and Parmesan cheese together. Set aside.
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.
Top with 3 more lasagna noodles. Spread the pesto over those noodles. Top with the remaining spinach mixture, then the last three noodles,
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.
Per serving:
405 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