Veggie Pesto Lasagna

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We all know how much I LOVE a super meaty and cheesy lasagna. But what about those nights when you just want something a little different? I recently threw together a lasagna packed with veggies and pesto and it’s so good, that I couldn’t wait to share it with you. This veggie pesto lasagna is sure to be on regular rotation, just as it is in our house and it’s a great option for meatless Mondays.

Fun fact… I used to be terrified to make lasagna. I think it was the idea of boiling the pasta and having to be so dainty about it that I didn’t rip any of them. It terrified me. I imagine there are others out there like me. So fun tip, Barilla makes oven-ready (no-boil) lasagna (they even have a gluten-free option)! It takes the scary out of lasagna for me and I’ve been making lasagna on a pretty regular basis, ever since I discovered it.

What size baking dish should I use?

I find that it’s best to use a 9×13 glass baking dish to make this veggie pesto lasagna (or any lasagna really). If you plan to take this out of your home (that’s my go-to pot luck dish), you can also use a disposable 9×13 aluminum pan.

Can I use any type of pesto?

You definitely have a couple of options here. You can make your own pesto (it’s pretty easy if you find the right recipe). You can also buy ready-made pesto in the supermarket, which is what I do when I’m running short on time. Let’s face it, that’s pretty much every single time. It’s just as delicious and cuts your prep time down tremendously.

Any important tips to share?

Of course, I have some tips. Something that I do that speeds up the process are get everything prepped first. So get everything out on the counter, cut up your veggies, measure your ingredients and have them ready to go.

It’s super important to make sure that the no-boil lasagna sheets are covered completely and that you can’t see any edges or corners. This helps them to cook better. If you happen to leave a corner out, it will be crispy vs. al dente.

Instead of trying to spread the ricotta cheese mix (which can be tedious and super frustrating), I’ve found that using a small scoop and spreading the scoops out throughout works just as well. The number of scoops you’ll need will depend on your scoop size. Basically you are using half of the mix for each layer. When you add the lasagna sheets, just press down a bit and the cheese mix will melt and form a flat layer.

Another tip… when you cover the baking dish with aluminum foil, be careful not to press down the top. This will likely cause your foil to stick to the melted cheese so when you pull it off, it will take the cheese with it. If that happens (and sometimes we can’t control that), just add a bit more cheese to those areas, put it back in the oven for 5 minutes at 375º, and then broil for 5 minutes.

If you love this recipe, don’t forget to let me know in the comment section below. We want to make sure that we are providing recipes that you love, so all feedback is welcome!

Now let’s get to the recipe!

I’ve tried to show the steps in the photos above for you to make it a bit easier to make this veggie pesto lasagna. Don’t let the number of steps scare you away. It’s incredibly easy, I promise. It’s just a lot of repetitive layering that’s happening. It’ll be worth the time.

1. Sautée fresh garlic in a pan with olive oil. Add zucchini and mushrooms and stir until veggies are soft. Add pesto sauce and stir until combined. Add baby spinach and cook just until wilted. Remove from heat and set aside.
2. Combine ricotta, parmesan, mozzarella, basil, oregano, salt, and pepper and stir until combined.
3. Spread marinara sauce on the bottom of a 9×13 baking dish.
4. Lay four lasagna no-boil sheets on top. They may overlap.
5. Spread pesto on top of the lasagna, making sure that they are completely covered.
6. Using a small scoop, scoop half of the cheese mixture on top of the pesto.
7. Sprinkle with mozzarella cheese.
8. Top with half of the veggies.
9. Lay four more lasagna no-boil sheets on top.
10. Spread marinara on top of the lasagna, again making sure that they are completely covered.
11. Using a small scoop, scoop the rest of the cheese mixture on top of the marinara.
12. Top with the rest of the veggies.
13. Lay four more lasagna no-boil sheets on top.
14. Spread pesto on top of the lasagna, making sure that they are completely covered.
15. Top with the rest of the mozzarella and parmesan cheese. Cover with foil and bake at 375º for 25 minutes.
16. Remove foil and broil for 4-5 minutes or until the cheese is bubbly and turning brown. Allow it to rest for 15 minutes. Slice and serve.

veggie pesto lasagna

Veggie Pesto Lasagna

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4.9 from 12 reviews

• Author: Heather l The Super Mom Life
• Total Time: 50 minutes

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Description

This veggie pesto lasagna is packed with layers of oven-ready lasagna, pesto, marinara, sautéed veggies, and the perfect mixture of cheeses.

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Ingredients

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• 2 tbsp olive oil
• 3–4 cloves garlic, minced
• 1 zucchini, diced
• 1 small package of white or baby bella mushrooms, diced
• 9oz bag fresh baby spinach
• 1 package no-boil lasagna
• 6.2oz jar of pesto sauce
• 24oz jar of marinara sauce
• 15 oz ricotta cheese
• 4 cups mozzarella, shredded and divided
• 1 1/2 cups grated parmesan, divided
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp oregano

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Instructions

• Sautée fresh garlic in a pan with olive oil.
• Add zucchini and mushrooms and stir until veggies are soft.
• Add pesto sauce and stir until combined.
• Add baby spinach and cook just until wilted. Remove from heat and set aside.
• Combine ricotta, parmesan, mozzarella, basil, oregano, salt, and pepper and stir until combined.
• Spread marinara sauce on the bottom of a 9×13 baking dish. 
• Lay four lasagna no-boil sheets on top. They may overlap.
• Spread pesto on top of the lasagna, making sure that they are completely covered.
• Using a small scoop, scoop half of the cheese mixture on top of the pesto.
• Sprinkle with mozzarella cheese.
• Top with half of the veggies.
• Lay four more lasagna no-boil sheets on top.
• Spread marinara on top of the lasagna, again making sure that they are completely covered.
• Using a small scoop, scoop the rest of the cheese mixture on top of the marinara.
• Top with the rest of the veggies.
• Lay four more lasagna no-boil sheets on top.
• Spread pesto on top of the lasagna, making sure that they are completely covered.
• Top with the rest of the mozzarella and parmesan cheese.
• Cover with foil and bake at 375º for 25 minutes.
• Remove foil and broil for 4-5 minutes or until the cheese is bubbly and turning brown.
• Allow it to rest for 15 minutes.
• Slice and serve.

• Prep Time: 10 min
• Cook Time: 40 min

If you make this veggie pesto lasagna, we’d love to hear your thoughts. If you take a picture or share it on social media, don’t forget to tag us! Don’t forget to check out all of our other easy family-friendly recipes.

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