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
- 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
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