Veggie Pesto Lasagna Recipe

Name: Veggie Pesto Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 yellow onion, finely chopped; 2 cloves garlic, finely chopped; 1 yellow squash, diced; 1 zucchini, diced; Kosher salt and freshly ground pepper; Pinch of red pepper flakes; 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can tomato sauce; Pinch of sugar, optional; 1 (15-ounce) container part-skim ricotta cheese; 1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry; 7 ounces store-bought pesto; 1 box no-boil lasagna noodles; 2 cups shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan; Fresh basil, for garnish

Servings: persons

2 tablespoons olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 yellow squash, diced
1 zucchini, diced
Kosher salt and freshly ground pepper
Pinch of red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
Pinch of sugar, optional
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
7 ounces store-bought pesto
1 box no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan
Fresh basil, for garnish

1
Preheat the oven to 350 degrees F.
2
Heat the olive oil in a large saucepan over medium heat.
3
Add the onion and garlic and cook, stirring, until softened, about 4 minutes.
4
Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more.
5
Season with salt, pepper and red pepper flakes.
6
Stir in the crushed tomatoes and tomato sauce; bring to a simmer.
7
Cook, stirring occasionally, about 20 minutes.
8
Add salt, pepper and a pinch of sugar, if necessary.
9
In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
10
Grease the bottom and sides of your lasagna dish with butter.
11
Spread a little of the tomato sauce on the bottom of the pan.
12
Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch.
13
Spread 1/3 of the ricotta and pesto mixture evenly on top.
14
Sprinkle with about a 1/2 cup mozzarella cheese.
15
Ladle about 1 cup of sauce on top.
16
Repeat layering in the same order.
17
Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella.
18
Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes.
19
Uncover and bake 5 minutes more.
20
Let stand 10 minutes before slicing.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 yellow onion, finely chopped, 2 cloves garlic, finely chopped, 1 yellow squash, diced, and more.

Yes, Veggie 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.

That's it — enjoy your meal!

Veggie Pesto Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions