Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
piece of veggie pesto lasagna on a plate with barilla pesto sauce in the background

Veggie Pesto Lasagna


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

Description

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


Ingredients

Scale
  • 2 tbsp olive oil
  • 34 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

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

Keywords: lasagna, pesto, veggie lasagna, pesto lasagna, meatless monday, easy recipes, easy lasagna, no-boil lasagna, vegetarian