Pesto lasagne

A vegetarian lasagne recipe that’s unbelievably light and so simple to prepare. It doesn’t require much more than fresh pasta sheets and a really good homemade pesto. Then, simply layer up and bake until cooked through and golden on top – simple, light and so, so good.

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. It doesn’t require much more than fresh pasta sheets and a really good homemade pesto. Then, simply layer up and bake until cooked through and golden on top – simple, light and so, so good.

 

 

Nutrition: per serving

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
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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.

Nutrition

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

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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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