Pesto lasagne: vegetarian



1 tub of whole milk ricotta cheese
2 eggs
1/2 tsp garlic powder
8 oz mozzarella cheese sliced thin
jar of marinara sauce
no boil lasagne noodles, you may need two boxes
4 tbsp parmesan cheese

pesto recipe


Mix ricotta cheese. eggs and garlic power together. Set aside.

In a large lasagne pan add about a half cup of sauce, place a layer of uncooked noodles on top. Layer more sauce, ricotta cheese mix and half the mozzarella. Add another layer of uncooked noodles. On this layer spread ricotta mix, then about half of the pesto. Add another layer of noodles, top with the rest of the ricotta and the rest of the pesto, add more noodles. On top of the noodles spoon on remaining sauce, parmesan cheese and remaining mozzarella.

Bake covered in 400˙ oven covered with tinfoil for about 40 minutes. Uncover and bake an additional 15 minutes. Let sit for about 15 minutes before serving.

Serves 8: 465 calories per serving.

I thought this combination would be delicious. It wasn’t. It was just good. The pine nuts from the pesto overpowered the delicacy of the sauce, and the combination just did not work for me.

When making this again, I would eliminate the sauce altogether and add two more eggs to the ricotta mixture, along with a half cup of water. I would also add a half cup of water to the pesto, so there is something for the noodles to absorb. I would layer each level with ricotta, mozzarella and pesto.

Then to top the whole dish I would make a bechamel sauce to cover. If I make this again, I will include all the steps.

Also, use cheaper, harder mozzarella, the nice, fresh mozzarella loses its water and turns hard, not stringy.

Rating: 2 out of 5.


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