Haunted House Vegetable Lasagna with Pesto
Equipment
- Large pot
- Large skillet
- 9x9 baking dish
- Mixing bowl
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups chopped spinach
- 1 zucchini, thinly sliced
- 1 cup sliced mushrooms
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the spinach, zucchini, and mushrooms to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and release their liquid.
- Spread a thin layer of ricotta across the bottom of a 9x9 baking dish. Place three noodles on top.
- Spread half the ricotta over the noodles, followed by half the sautéed vegetables and half the pesto. Sprinkle with one third of the mozzarella.
- Repeat the layers once more with the remaining ricotta, vegetables, pesto, and another third of the mozzarella.
- Finish with the final three noodles, the remaining mozzarella, and all of the Parmesan cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes until the top is lightly browned and bubbly.
Notes
Assemble the lasagna up to a day ahead and keep it covered in the refrigerator, then add five extra minutes to the covered bake time if starting from cold. A store-bought pesto works fine here, but taste it first and add a pinch of salt if it seems mild. Leftovers reheat well in a 350°F oven for 15 minutes to keep the top crisp rather than using a microwave.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Large skillet, 9x9 baking dish, Mixing bowl
Cuisine: Italian
Equipment: Large pot, Large skillet, 9x9 baking dish, Mixing bowl