Roasted Veggie Pesto Lasagna

A very flavorful lasagna with a white sauce and pesto instead of the traditional red sauce. It is great for a potluck or a cold winter night, super tasty and filling. We use a homemade pesto sauce but a store bought sauce will work just fine too to save time.

1 eggplant, sliced across in 1 inch slices
2 zucchini, sliced across in ¼ inch slices
2 cups mushrooms, sliced
½ cup olive oil
1 cup ricotta cheese
½ cup parmesan cheese, shredded
4 tablespoons pesto sauce, store bought or homemade (recipe below)
lasagna noodles of choice, we use brown rice “no boil” noodles (enough for 1 layer)
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon granulated garlic
¼ teaspoon granulated onion


  • Preheat oven to 425◦.
  • Toss sliced veggie separately with olive oil and seasonings.  Roast in oven until browned about 15 minutes, stirring once during cooking.
  • Make Béchamel Sauce as directed.
  • Make Pesto Sauce as directed.
  • Spray 9”X11” casserole dish.  Spread out a layer of zucchini and mushrooms. Sprinkle with half the parmesan.
  • Top with a layer of noodles.  Spread pesto over this and top with blobs of ricotta.
  • Next, layer with eggplant slices. Cover thoroughly with Béchamel Sauce and sprinkle with parmesan cheese.
  • Bake at 375◦ for 25-30 minutes or until eggs are cooked and top is lightly browned.

Béchamel Sauce:

⅓ stick butter of choice
¼ cup flour of choice
1 cup milk, 2%
½ cup half and half
2 eggs, well beaten
½ teaspoon granulated onion
¼ teaspoon granulated garlic
pinch nutmeg
½ teaspoon salt
pinch pepper

  • Melt butter on low heat in a medium pot. Once melted whisk in flour and then whisk in milk and half and half and seasonings. Continue to whisk, bringing to a boil and then remove from heat.
  • Whisk eggs in a pitcher.  Ladle a bit of sauce into the eggs and whisk to warm the eggs.
  • Add eggs to sauce and whisk to combine.

Pesto Sauce:

½ cup basil leaves, fresh, packed
1 large clove garlic, peeled
2 tablespoons olive oil
¼ teaspoon sea salt
1 ½ tablespoons pine nuts or walnuts

  • Pulse all ingredients in food processor, except for oil. Pour oil in slowly as machine is running. Puree until smooth.

Total cooking time: 1 hour and 15 minutes

Serves: 6

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Siyus Copetallus
Siyus Copetallus3 months ago

Thank you for sharing.

Natasha Salgado
Natasha Salgado5 months ago

Sounds yummy-thanks 4 the recipe

Lorey Loren
Lorey Loren5 months ago


Olga Nycz-Shirley
Olga Nycz-Shirley5 months ago

I enjoy making lasagne at home and this recipe sounds good.

Olga Nycz-Shirley
Olga Nycz-Shirley5 months ago

I enjoy making lasagne and this will be next recipe to try.

pam w.
pam w.5 months ago

Sounds good...I'd like some red bell pepper...for color.

Catman P.
Catman P.5 months ago

love pesto

Catman P.
Catman P.5 months ago

Thank You

Catman P.
Catman P.5 months ago

will try

Catman P.
Catman P.5 months ago