Vegetable Lasagna with Pesto
A quick and easy weeknight lasagna loaded with zucchini, tomatoes, and pesto, topped with melted cheese and fresh parsley.
- Total time
- 50 min
- Servings
- 6
- Calories
- 480
- Protein
- 22g
Ingredients
- 9 sheets no-boil lasagna noodles
- 2 medium zucchini
- 3 medium tomatoes
- ¾ cup pesto
- 1.5 cups ricotta cheese
- 2 cups shredded mozzarella
- 1 tbsp olive oil
- ¼ cup fresh parsley
Instructions
- 1
Preheat oven to 375°F. Slice the 2 zucchini and 3 tomatoes into 1/4-inch rounds. Toss with 1 tbsp olive oil and a pinch of salt.
- 2
Spread 1/4 cup pesto over the bottom of a 9x13-inch baking dish. Lay 3 no-boil lasagna noodles over the pesto.
- 3
Spread 1/2 cup ricotta over the noodles, then layer half the zucchini and tomato slices. Drizzle with 1/4 cup pesto and sprinkle with 1/2 cup mozzarella.
- 4
Repeat layers: 3 noodles, 1/2 cup ricotta, remaining vegetables, 1/4 cup pesto, and 1/2 cup mozzarella. Top with remaining 3 noodles.
- 5
Spread remaining 1/2 cup ricotta over the top, then sprinkle with remaining 1 cup mozzarella. Cover with foil and bake for 25 minutes.
- 6
Remove foil and bake until cheese is bubbly and golden, about 10-15 minutes more. Let rest 5 minutes, then garnish with 1/4 cup chopped parsley.
- 7
Slice and serve warm.
Tools you’ll need
- 9x13-inch baking dish
- knife
- cutting board
- foil
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