I don’t remember where I found this recipe, but I’ve made it so many times that I don’t have to look at the recipe any more. It’s that good.
This vegetable lasagna is lighter and fresher than traditional lasagna, and the addition of pesto gives it its signature flavor. Don’t skip out on the pesto, and if you use regular pasta sauce, I’d recommend adding some dried (or fresh!) basil to the sauce mix.
It’s a perfect dish to make this time of year (late spring/summer), because zucchini is everywhere. Given that I’m slightly addicted to zucchini, you know I’m going to be making this recipe pretty soon. And then eating it for lunch for three days afterward.
Serves a lot of people
- 1 teaspoon Olive Oil
- 3/4 cup Mushrooms (sliced)
- 1/2 cup Carrots (sliced)
- 3/4 cup Zucchini (chopped)
- 1/2 cup Red Pepper (chopped)
- 1/2 cup Red Onion (thinly sliced)
- 26 ounce Tomato Basil Pasta Sauce
- 2 tablespoon Pesto
- 15 ounce Ricotta Cheese
- 6 pieces Lasagna (cut in half)
- 3/4 cup Mozzarella Cheese
- Preheat oven to 375ºF.
- Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
- Combine pesto and ricotta in a small bowl.
- Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture.
- Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
- Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.