Homemade Pesto Lasagna
This Pesto Lasagna is vegetarian-friendly, packed with flavor, and features the best homemade pesto and a blend of three delicious cheeses. We swap ricotta for blended cottage cheese for a lighter, healthier spin on traditional lasagna. The combination of pesto and lasagna is a match made in heaven!
If you’re a lasagna lover like us, you’ll enjoy our unique recipes like Butternut Squash Lasagna, Zucchini Lasagna, and Quinoa Lasagna Casserole. This pesto lasagna recipe is a delightful fusion of our love for lasagna and pesto!
Ingredients:
- Fresh basil leaves
- Freshly grated parmesan cheese
- Pine nuts
- Good quality olive oil
- Lasagna noodles
- Bella mushrooms
- Fresh spinach
- Tuscan seasoning
- 2% cottage cheese, mozzarella cheese, parmesan cheese
Instructions:
- Prepare Homemade Pesto: Blend all pesto ingredients in a high-speed food processor.
- Cook Pasta: Boil lasagna noodles until al dente, then strain.
- Cook Veggies: Saute onion and mushrooms, then add spinach and Tuscan seasoning.
- Preheat Oven: Preheat to 350ºF and spray a 9×13-inch pan with olive oil.
- Blend Cheese: Blend cottage cheese until smooth, then mix with mozzarella and parmesan.
- Assemble Lasagna: Layer noodles, cheese mixture, mushroom mixture, and repeat until all ingredients are used. Top with remaining cheese.
- Bake: Bake for 20 minutes covered, then 20-30 minutes uncovered until cheese is golden brown.
- Serve & Enjoy: Let lasagna rest for 15 minutes before serving. Top with fresh basil.
FAQ:
- If you don’t like cottage cheese, you can use ricotta as a replacement.
- Tuscan seasoning contains red pepper flakes, dried bell peppers, and minced garlic.
- We don’t recommend store-bought pesto for this recipe.
Calories per serving: 424 kcal, Carbohydrates: 36 g, Protein: 24 g, Fat: 21 g, Fiber: 2 g, Sugar: 4 g
