Pesto Squash Lasagna (Vegetarian) Recipe

Name: Pesto Squash Lasagna (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Loosely Packed Fresh Basil Leaves; 2 cloves Garlic; 1/4 cups Heavy Cream; 1/4 cups Half-and-half; 1 cup Chicken Or Vegetable Stock; 1/4 cups Pine Nuts, Plus Extra For Topping; 1/2 cups Grated Parmesan Cheese, Divided; 8 ounces, weight Mozzarella Cheese, Grated; No-boil Lasagna Noodles (enough For 1 Pan Of Lasagna); 6 whole Small Yellow Squash, Thinly Sliced Into Planks

Servings: persons

4 cups Loosely Packed Fresh Basil Leaves
2 cloves Garlic
1/4 cups Heavy Cream
1/4 cups Half-and-half
1 cup Chicken Or Vegetable Stock
1/4 cups Pine Nuts, Plus Extra For Topping
1/2 cups Grated Parmesan Cheese, Divided
8 ounces, weight Mozzarella Cheese, Grated
No-boil Lasagna Noodles (enough For 1 Pan Of Lasagna)
6 whole Small Yellow Squash, Thinly Sliced Into Planks

1
In a food processor, combine basil, garlic, cream, half-and-half, stock, pine nuts, and half the parmesan until very smooth.
2
The mixture will be thin; add more half-and-half if needed to thin it out to make 2-3 cups of sauce.
3
Taste the sauce and add salt and pepper to your preference; set aside.
4
The mixture should taste sightly salty as it will be flavoring the noodles and squash in the lasagna.
5
Layer the lasagna in the following order: lay a thin layer of the pesto sauce in the bottom of a large baking dish.
6
Top with an even layer of noodles, then an even layer of squash planks, layered like the noodles.
7
Sprinkle with a handful of the cheese, then pour over a bit more sauce, 1/2 cup or so.
8
Repeat 3 or 4 times until all the ingredients are used, ending with noodles, cheese, sauce, and the rest of the parmesan.
9
Sprinkle the top of the lasagna with a few extra pine nuts.
10
Bake as the noodle box instructs, then let the lasagna rest for 15 minutes.
11
Slice gently into squares and serve!

519

kcal

Calories

Fat

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.

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

You need 10 ingredients. The key ingredients include: 4 cups Loosely Packed Fresh Basil Leaves, 2 cloves Garlic, 1/4 cups Heavy Cream, 1/4 cups Half-and-half, and more.

Yes, Pesto Squash Lasagna (Vegetarian) 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.

Pesto Squash Lasagna (Vegetarian)

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