Pesto lasagne
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, oven time 15-20 min

A vegetarian lasagne recipe that’s unbelievably light and so simple to prepare, the home made pesto mixes wonderfully well with the ricotta cheese.

Nutrition: per serving

Calories
729kcals
Fat
60.5g (11.8g saturated)
Protein
21.2g
Carbohydrates
26.5g (2.9g sugars)
Salt
1.3g
Calories
729kcals
Fat
60.5g (11.8g saturated)
Protein
21.2g
Carbohydrates
26.5g (2.9g sugars)
Salt
1.3g

Ingredients

  • 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

Method

  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.

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    1. Hi Vicky – yes, mix the pesto with the ricotta before layering between the pasta sheets. Happy cooking!

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September 2019