Description
A rich, herb-forward twist on classic lasagna that uses pesto and ricotta instead of tomato sauce for a creamy and flavorful dish.
Ingredients
Scale
- 9–12 lasagna sheets (no-boil or cooked)
- 15–20 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2–3/4 cup basil pesto
- 2 cups shredded mozzarella cheese
- 2 cups spinach or roasted vegetables
- 1–2 tablespoons olive oil (for jarred pesto)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- If using no-boil noodles, consider pre-soaking them in hot water for 10 minutes.
- In a bowl, mix ricotta, egg, Parmesan, pesto, salt, and pepper until well combined.
- Spread a thin layer of pesto or béchamel on the bottom of a greased 9×13-inch baking dish.
- Layer lasagna sheets, followed by the ricotta mixture, vegetables, and mozzarella.
- Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- Cover the dish with foil and bake for 25 minutes, then uncover and bake an additional 10-15 minutes until golden and bubbling.
- Let the lasagna rest for 10-15 minutes before slicing.
- Serve warm, optionally garnished with extra pesto and toasted pine nuts.
Notes
Letting the lasagna rest enhances slicing and presentation. Great for meal prep, leftovers, and gatherings.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg