Vegetarian Pesto Lasagna – a delicious recipe with flour, eggs, +, nuts, garlic, flat-leaf parsley. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Mix the flour, eggs, 2 tbsp oil and 2 tbsp water with the dough hook of a mixer then knead by hand for 8-10 mins to form an elastic dough. Wrap in plastic wrap and set aside to rest for about 30 mins at room temperature.
2
For the herb pesto, pulse the grated Parmesan cheese, pine nuts, garlic, herbs, and 1/2 cup oil in a food processor. Season to taste and set aside.
3
Bring 12-16 cups of salted water to a boil. Roll out the dough into very thin sheets using a pasta machine. On a floured surface, cut the sheets into rectangles (about 3 x 6 inches). Put the lasagna sheets in the boiling water, 3-4 at a time, and cook for 2-3 mins. Remove the sheets and drain carefully. Serve with a little pesto between the sheets, garnished with Parmesan shavings.
1022
kcal
Calories
74
g
Fat
63
g
Carbs
30
g
Protein
FatCarbsProtein
* 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?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 300 g plain flour, 3 None eggs, 2-3 tbsp + 100 ml olive oil, 3 tbsp pine nuts, and more.
Yes, Vegetarian 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
