Pesto lasagne

  • Serves 6
  • Hands-on time 30 min, oven time 15-20 min
  • Easy
A vegetarian lasagne recipe that's unbelievably light and so simple to prepare, the home made pesto mixes wonderfully well with the ricotta cheese.

Nutritional info per serving

  • Calories729kcals
  • Fat60.5g (11.8g saturated)
  • Protein 21.2g
  • Carbohydrates26.5g (2.9g sugars)
  • Salt1.3g

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  • 200g fresh basil leaves, plus extra to serve
  • 200g toasted pine nuts, plus extra to serve
  • 3 garlic cloves, chopped roughly
  • 200ml fruity extra-virgin olive oil, plus 1 tbsp
  • 100g vegetarian Parmesan, finely grated, plus extra to serve
  • 250g tub ricotta, drained
  • 1 tsp salt
  • 24 fresh lasagne sheets


  1. Put the basil, pine nuts, garlic, a good pinch of salt and 200ml olive oil into a food processor and pulse to give a uniform and creamy consistency. Transfer to a bowl and mix in the Parmesan and ricotta.
  2. Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Bring a large pan of water to the boil, then add the salt and extra oil. Boil the lasagne, 6 sheets at a time, for 2 minutes. Lift out each batch with a slotted spoon and set aside. Reserve a little pasta water.
  3. Loosen the pesto with a little of the pasta cooking water. Spread a couple of tablespoons of pesto in the base of a deep 1-litre ovenproof dish. Arrange 4 lasagne sheets on top and spread with more pesto. Repeat 5 times, finishing with a layer of pesto. Bake for 15-20 min, until cooked through and hot.
  4. Meanwhile, preheat the grill to high. Sprinkle the lasagne with the extra Parmesan and grill for a few min, until golden. Cut into wedges and serve garnished with a scattering of toasted pine nuts, the extra basil leaves and a green salad.
  • A dry herbaceous white, such as Vernaccia, or southern Italian Greco di Tufo.

From May 2007

Main Ingredients:

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