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Sautéed Vegetables & Pesto Lasagna
Prep Time
1 hr
Cook Time
1 hr
Resting Time
10 mins
Total Time
2 hrs
 
Servings: 12
Ingredients
Pesto
  • cup almonds
  • 1 ½ cup basil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 3 garlic cloves
  • cup grated parmesan
Mushroom Spinach Filling
  • 24 ounces cremini mushrooms cut small
  • 1 tsp extra virgin olive oil
  • 8 cups spinach
  • Salt
  • Pepper
  • ¾ pound of lasagna
  • 3 Cups tomato sauce
  • 8 oz Ricotta
  • 1 Tomato sliced
Instructions
  1. To make the pesto, grind the garlic cloves and almonds in a food processor until minced. Add in basil, olive oil, water, lemon, salt, and parmesan until smooth. (Tip: If you don’t have a food processor, don’t stress. Mince garlic cloves. Put almonds into a plastic bag and crush with a rolling pin. Combine all in the bag and blend).
  2. Cook the lasagna according to package directions while starting the vegetables. Heat a large skillet on medium heat. Add olive oil, sauté mushrooms until browned. Add spinach and cook until wilted. Turn off heat and set aside. Once cooled, stir in 1 tablespoon of the pesto.
  3. To layer lasagna: using a 9x13 casserole dish, start by coating the bottom of the pan with a thin layer of sauce. Line the pan with lasagna noodles, folding the ends over if they’re too long. Next, spread a small spoonful of ricotta along each piece of lasagna. Top with ⅓ of the sautéed vegetables spreading evenly. Cover with the tomato sauce. Swirl a couple spoonful’s of the pesto throughout the sauce. Repeat two more times, ending with the sauce layer on the top. To finish, line the sliced tomatoes.
  4. Bake at 350 and cover with foil for the first 30 minutes, uncover for the last 20-30 minutes and cook until bubbly and edges begin to brown. Let it set for about 10 minutes before slicing into it.
Recipe Notes
  • Adapted & Recreated from Thug Kitchen