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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217 comments

Siyus Copetallus
Siyus Copetallus11 months ago

Thank you for sharing.

Natasha Salgado
natasha on holidaysabout a year ago

Sounds yummy-thanks 4 the recipe

Lorey Loren
Lorey Lorenabout a year ago

Thanks.

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Olga Nycz-Shirley
Olga Nycz-Shirleyabout a year ago

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

Olga Nycz-Shirley
Olga Nycz-Shirleyabout a year ago

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

pam w.
pam w.about a year ago

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

Elena Poensgen
Elena Poensgenabout a year ago

Thank you

Jo SICK
Jo S.about a year ago

Sounds delicious.
Thanks Sara.

Jim Ven
Jim Venabout a year ago

thanks for the article.

Panchali Yapa
Panchali Yapaabout a year ago

Thank you