Published 8/30/2024 Pesto in lasagna? Oh yes. We aren’t strangers to making a unique and tasty lasagna recipe. Our Butternut Squash Lasagna, Zucchini Lasagna, and Quinoa Lasagna Casserole are proof we are total lasagna connosieurs. This recipe for pesto lasagna is a blend of our love for lasagna and pesto! There are a few elements that go into making lasagna pesto, but we make it easy for you with step-by-step instructions. You basically make the homemade pesto, cook up the noodles and the veggies, blend the cheese and layer. It’s like any other lasagna recipe but with some tweaks here and there!
Check List for Pesto Lasagna Recipe
Basil leaves: You can’t have pesto without basil! Make sure to use fresh, not dried. Parmesan: Freshly grated parmesan cheese adds a sharp and nutty flavor to the pesto sauce. Pine nuts: These add a nice crunch and slightly sweet flavor to the pesto! Olive oil: A good quality olive oil is key for making a flavorful pesto. Lasagna noodles: Do we even need to say? 😀 Bella mushrooms: Bella mushrooms are known for their meaty and savory flavor, making them a perfect addition to this lasagna pesto recipe. Fresh spinach: Spinach adds a pop of color and extra nutrients to this dish. Tuscan seasoning: We prefer Tuscan seasoning over Italian seasoning for this recipe. Cheese: 2% cottage cheese, mozzarella cheese, parmesan cheese… whata combo! High-speed food processor: A high-speed food processor is needed for blending up the pesto sauce and cottage cheese.
How to Make Pesto Lasagna
Storage Directions
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices of lasagna in the microwave or bake in a 350ºF oven until warmed through. Homemade Pesto You can also freeze any leftover lasagna for up to 2-3 months by tightly wrapping it in plastic wrap and then aluminum foil.
Lasagna Recipes
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