Cheese & Pesto Lasagna Recipe

Name: Cheese & Pesto Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups marinara sauce; 2 cups vegetable stock; 2 tablespoons olive oil; 1 red onion; 2 yellow zucchini; 2 green zucchini; 12 ounces mozzarella cheese; 2 cups ricotta cheese; 2 eggs; 1/4 cup basil pesto; 8 -10 ounces dry lasagna noodles; 1/4 cup parmesan cheese

Servings: persons

3 cups marinara sauce
2 cups vegetable stock
2 tablespoons olive oil
1 red onion
2 yellow zucchini
2 green zucchini
12 ounces mozzarella cheese
2 cups ricotta cheese
2 eggs
1/4 cup basil pesto
8 -10 ounces dry lasagna noodles
1/4 cup parmesan cheese

1
Preheat oven at 350u00b0F.
2
Saute finely chopped onion in 2 Tbl. olive oil.
3
Add shredded zucchinis into pan and saute until soft.
4
Salt and pepper lightly.
5
Add 1 cup of stock to vegetables.
6
Set aside 4 oz. of mozzarella.
7
Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
8
Fold 1/4 cup of basil pesto in ricotta mixture.
9
Heat marina sauce in sauce pan.
10
Add 1 cup of stock, and turn off heat.
11
Cover bottom of 9x13 pan with tomato sauce.
12
Place first layer of uncooked lasagna noodles on bottom of pan.
13
Cover with thin layer of sauce.
14
Layer one third of the cheese mixture, followed by one third of vegetable mixture.
15
Save about 1/3 cup of ricotta mixture to dollop on top layer.
16
Continue until last layer of noodles is placed.
17
Cover with sauce and any remaining liquid.
18
Dollop with remaining ricotta.
19
Bake for 45 minutes.
20
Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.

1391

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups marinara sauce, 2 cups vegetable stock, 2 tablespoons olive oil, 1 red onion, and more.

Yes, Cheese & Pesto Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese & Pesto Lasagna

How did you like this recipe?

Frequently Asked Questions