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Roasted Veggie Pesto Lasagna

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

Directions:

  • 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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Read more: All recipes, Diet & Nutrition, Entrees, Family, Food, General Health, HeartMath Kitchen, Home, Life, Nourishing the Heart, Vegetarian, , , , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

118 comments

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8:32AM PST on Dec 30, 2013

Yummmm... This sounds good. I put this is my recipe file! Thanks!

6:12PM PST on Dec 26, 2013

Not crazy about béchamel sauce. Would still be great subbed with a tomato-based sauce and pesto with the vegetables. I'm inspired. Thanks!

12:26PM PST on Nov 10, 2013

Love pesto sauce. And I think I would try it with fresh chopped garlic. Thanks.

4:39PM PST on Nov 3, 2013

ty

9:09AM PST on Nov 3, 2013

yumE

5:56AM PST on Nov 3, 2013

I made this yesterday and it was delicious. I made a few changes though. I cut the eggplant into 1/2 inch rounds instead of 1 inch. I used fresh finely chopped onion and garlic instead of powder to season the roasted vegetables. I also used finely grated onion instead of onion powder and no garlic in the béchamel.

1:38AM PDT on Nov 3, 2013

Thanks

7:27AM PDT on Nov 1, 2013

yum

2:31AM PDT on Nov 1, 2013

Thanks for sharing!

3:35PM PDT on Oct 31, 2013

Thank you.

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