Ingredients:
For the pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 garlic cloves, minced
- Salt and pepper to taste
For the mozzarella sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Other ingredients:
- 9 lasagna noodles, cooked according to package instructions
- 2 cups mixed veggies (such as bell peppers, zucchini, mushrooms, spinach, etc.), chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- To make the pesto, combine basil, Parmesan cheese, olive oil, pine nuts or walnuts, garlic, salt, and pepper in a food processor. Blend until smooth. Set aside.
- To make the mozzarella sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until golden brown. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded mozzarella cheese until melted. Season with salt and pepper to taste.
- In a bowl, mix together the chopped veggies, ricotta cheese, and grated Parmesan cheese. Season with salt and pepper to taste.
- To assemble the lasagna, spread a thin layer of pesto sauce on the bottom of a 9×13-inch baking dish. Place 3 cooked lasagna noodles on top. Spread half of the veggie mixture over the noodles, then drizzle with some mozzarella sauce. Repeat the layers, ending with a layer of mozzarella sauce on top.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown on top.
- Let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious veggie lasagna with pesto and mozzarella sauce!
Ingredients:
For the pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 garlic cloves, minced
- Salt and pepper to taste
For the mozzarella sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Other ingredients:
- 9 lasagna noodles, cooked according to package instructions
- 2 cups mixed veggies (such as bell peppers, zucchini, mushrooms, spinach, etc.), chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- To make the pesto, combine basil, Parmesan cheese, olive oil, pine nuts or walnuts, garlic, salt, and pepper in a food processor. Blend until smooth. Set aside.
- To make the mozzarella sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until golden brown. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded mozzarella cheese until melted. Season with salt and pepper to taste.
- In a bowl, mix together the chopped veggies, ricotta cheese, and grated Parmesan cheese. Season with salt and pepper to taste.
- To assemble the lasagna, spread a thin layer of pesto sauce on the bottom of a 9×13-inch baking dish. Place 3 cooked lasagna noodles on top. Spread half of the veggie mixture over the noodles, then drizzle with some mozzarella sauce. Repeat the layers, ending with a layer of mozzarella sauce on top.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown on top.
- Let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious veggie lasagna with pesto and mozzarella sauce!
Introduction: Indulge in the delightful flavors of our Veggie Lasagna with Pesto and Mozzarella Sauce, a culinary masterpiece that combines the freshness of garden vegetables with the richness of homemade pesto and creamy mozzarella sauce. This sumptuous dish is a celebration of wholesome ingredients, carefully layered to perfection and baked to golden-brown perfection. Whether you’re a devoted vegetarian or simply craving a nourishing meal bursting with flavor, this recipe promises to satisfy your palate and elevate your dining experience.
Ingredients: Pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 garlic cloves, minced
- Salt and pepper to taste
Mozzarella Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Other Ingredients:
- 9 lasagna noodles, cooked according to package instructions
- 2 cups mixed veggies (bell peppers, zucchini, mushrooms, spinach, etc.), chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the pesto by combining basil, Parmesan cheese, olive oil, pine nuts or walnuts, garlic, salt, and pepper in a food processor. Blend until smooth and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden brown. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in shredded mozzarella cheese until melted. Season with salt and pepper to taste.
- In a bowl, mix together chopped veggies, ricotta cheese, and grated Parmesan cheese. Season with salt and pepper to taste.
- To assemble the lasagna, spread a thin layer of pesto sauce on the bottom of the baking dish. Place 3 cooked lasagna noodles on top. Spread half of the veggie mixture over the noodles, then drizzle with mozzarella sauce. Repeat the layers, ending with a layer of mozzarella sauce on top.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown on top.
- Allow the lasagna to cool for a few minutes before slicing and serving.
Nutrition Information (per serving):
- Calories: XXX
- Total Fat: XXg
- Saturated Fat: XXg
- Cholesterol: XXmg
- Sodium: XXXmg
- Total Carbohydrates: XXg
- Dietary Fiber: XXg
- Sugars: XXg
- Protein: XXg
Smart WW Points: X points per serving
Conclusion: Elevate your dining experience with our Veggie Lasagna with Pesto and Mozzarella Sauce, a gourmet delight packed with wholesome ingredients and bursting with flavor. Whether enjoyed as a comforting family dinner or served at a special gathering, this exquisite dish is sure to impress even the most discerning palate. With each bite, savor the harmonious blend of fresh vegetables, aromatic pesto, and creamy mozzarella sauce, all layered between tender lasagna noodles. Treat yourself to culinary excellence with our sensational veggie lasagna recipe.