Make-ahead casseroles are always a meal prep hero. Whip up a big batch and freeze half for later, or double it up and have dinner sorted for weeks. They are perfect for those hectic holiday seasons or when you’ve got a houseful of hungry guests.
This vegetarian pesto lasagna is for all the creamy pasta lovers. Layers of no-boil noodles, a medley of roasted veggies (eggplant, zucchini, and red bell pepper, oh my!), a creamy ricotta-spinach blend, and a pesto bechamel that ties it all together. And let’s not forget the crowning glory – ooey-gooey mozzarella cheese!
A full tray can feed eight hungry bellies on its own, or stretch even further with a side salad and some extra protein, like roasted chicken or Italian sausages.
So whether you’re looking for a new recipe to add to your Meatless Monday rotation or just want to have a delicious, home-cooked meal ready to go on those crazy-busy days, this pesto lasagna has got your back. Your future self will thank you for stashing one of these bad boys in the freezer.
Let’s Talk Layers: Ingredients and Their Pinch Hitters
In addition to kosher salt and fresh cracked black pepper, you’ll need…
- Fresh veggies – zucchini, red bell peppers, and eggplant. You really can use any assortment of roasting vegetables you like. For example, consider substituting any of these for portobello mushrooms, brussels sprouts or broccoli.
- Olive oil – for roasting the veggies.
- No boil lasagna noodles – also labeled ‘oven-ready’. These are incredibly convenient and eliminates the need to boil water or dirty another pot. This recipe calls for 12 sheets; 1 box should suffice.
- Part-skim ricotta cheese – you can also use whole milk ricotta.
- Grated parmesan cheese – feel free to substitute with another hard cheese like Pecorino Romano, Asiago or Grana Padano.
- Large egg – this is mixed with the ricotta cheese to stabilize, add moisture and bind it with other ingredients.
- Fresh spinach – arugula, swiss chard, and kale are great stand-ins for spinach.
- Fresh basil – this is added to the ricotta cheese mixture for an extra bump of basil flavor.
- Low-moisture, part skim mozzarella cheese – you can also use whole milk mozzarella. As always, I recommend shredding your own cheese from the block for premium meltability, but pre-shredded will work as well.
- Creamy pesto sauce – is made with unsalted butter, all-purpose flour, milk (whole or 2%) and prepared basil pesto (for ease, but homemade is perfect, too).
Let’s Get Cooking!
Step 1. Roast the veggies – Combine diced zucchini, bell peppers, and eggplant with olive oil, kosher salt, and black pepper on a baking sheet. Roast for 20-25 minutes in a 400°F preheated oven. Remove from the oven and set aside, then reduce the oven temperature to 375°F.
Step 2. Make the ricotta mixture – In a mixing bowl, combine the ricotta cheese, half the parmesan, egg, chopped spinach, and chopped basil. Mix well and set aside.
Step 3. Make the creamy pesto sauce – Melt butter in a saucepan over medium heat. Add the flour and cook for a minute or so, whisking continuously. Slowly whisk in the milk until fully incorporated. Continue cooking for 3 to 4 minutes until it begins to thicken. Whisk in the prepared pesto and remove from heat. Taste and season as needed.
Step 4. Assemble the lasagna – Spread a thin layer of creamy pesto sauce over the bottom of a 9×13-inch casserole. Layer the ingredients as follows: lasagna noodles (break into smaller pieces as needed), 1/3 of the ricotta mixture, 1/3 of the roasted vegetables, 1/3 of the mozzarella, 1/3 of the remaining pesto sauce. Repeat layering two more times ending with pesto sauce. Top with the remaining Parmesan cheese.
Step 5. Bake the lasagna – Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
Freeze Now, Feast Later
If you intend to freeze a batch, remember to assemble the lasagna in a freezer-to-oven-friendly vessel, like a disposable aluminum pan. Cover the assembled lasagna tightly with plastic wrap, pressing it against the surface to eliminate as much air as possible. Then, cover securely with aluminum foil. Date and freeze it for up to 3 months.
You can bake the lasagna from thawed or frozen following these instructions:
- Thaw in the refrigerator overnight. Preheat the oven to 375°F. Remove plastic wrap and cover with aluminum foil. Bake for 40-45 minutes; remove foil and bake for an additional 15-20 minutes.
- To bake directly from frozen, preheat the oven to 375°F. Remove plastic wrap and cover with aluminum foil. Bake for 60-70 minutes; remove foil and bake an additional 20-30 minutes.
You can also freeze lasagna after baking. Allow it to cool completely before wrapping it up for the freezer. Consider wrapping and freezing individual slices for easy lunches or dinner for one.
Roll up those sleeves and assemble this flavor-packed, veggie-loaded lifesaver to stash in your freezer…Happy cooking!
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for entertaining and celebrating.
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Vegetarian Pesto Lasagna
Source: Sip + Sanity | Linda Feller for Plan to Eat
Course: Main Course
Prep Time: 20 min
Cook Time: 1 hr 22 min
Total Time: 1 hr 42 min
Yield: 8 slices
Serves:
Ingredients
- 2 medium zucchinis diced
- 2 red bell peppers diced
- 1 medium eggplant diced
- olive oil for roasting
- kosher salt and pepper to taste
- 12 no boil lasagna noodles
- 15 ounces part-skim ricotta cheese
- 1 cup grated parmesan cheese divided
- 1 large egg
- 2 cups fresh spinach chopped
- 1⁄2 cup fresh basil chopped
- 3 cups low-moisture, part skim mozzarella cheese shredded
- Creamy Pesto Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 3⁄4 cup prepared basil pesto
Directions
- Preheat the oven to 400°F (200°C).
- Place the diced zucchini, bell peppers and eggplant on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and slightly caramelized. Remove from the oven and set aside. Reduce oven to 375°F.
- In a mixing bowl, combine the ricotta cheese, half the parmesan, egg, chopped spinach, and chopped basil. Mix well and set aside.
- To make the creamy pesto sauce, melt the butter in a saucepan over medium heat. Add the flour and cook for a minute or so, whisking continuously. Slowly whisk in the milk until fully incorporated. Continue cooking for 3 to 4 minutes until it begins to thicken. Whisk in the prepared pesto and remove from heat. Taste and season as needed.
- In a 9x13 inch baking dish, spread a thin layer of creamy pesto sauce on the bottom. Layer ingredients as follows: lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the roasted vegetables, 1/3 of the mozzarella, and 1/3 of the remaining pesto sauce. Repeat layering two more times. Top with remaining Parmesan cheese.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
- Remove the lasagna from the oven and let it rest for 10 minutes before serving.
- FREEZER INSTRUCTIONS: If you intend to freeze, remember to assemble the lasagna in a freezer-to-oven friendly vessel, like a disposable aluminum pan. Cover the assembled lasagna tightly with plastic wrap, pressing it against the surface to eliminate as much as air as possible. Then, cover securely with aluminum foil. Freeze for up to 3 months.
- You can bake from thawed or frozen following these instructions:
- 1. Thaw in the refrigerator overnight. Preheat oven to 375°F. Remove plastic wrap and cover with aluminum foil. Bake 40-45 minutes; remove foil and bake an additional 15-20 minutes.
- 2. To bake directly from frozen, preheat oven to 375°F. Remove plastic wrap and cover with aluminum foil. Bake for 60-70 minutes; remove foil and bake an additional 20-30 minutes.
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