Vegetarian Blue Cheese Pesto Lasagna

Nutriscore Rating: 68/100

Indulge in the ultimate comfort food with a gourmet twist—Vegetarian Blue Cheese Pesto Lasagna. This luxurious dish layers tender lasagna noodles with a creamy pesto-ricotta mixture, vibrant sautéed vegetables, and bold crumbles of blue cheese for an unforgettable flavor experience. A rich homemade tomato sauce infused with garlic and herbs ties everything together, while a golden topping of melted mozzarella and Parmesan adds irresistible appeal. Perfect for vegetarian dinner parties or a decadent family meal, this lasagna is as satisfying as it is unique. Serve it with a crisp green salad and garlic bread for a crowd-pleasing feast. Whether you're a fan of creative comfort food or looking to elevate your pasta game, this lasagna guarantees to impress.

Recipe Information

• Prep Time: 30 min
• Cook Time: 50 min
• Total Time: 1 hr 20 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 12 sheets Lasagna noodles
• 1 cup Blue cheese (crumbled)
• 1.5 cups Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 0.5 cup Grated Parmesan cheese
• 0.75 cup Basil pesto
• 2 medium Zucchini (sliced thinly lengthwise)
• 3 cups Baby spinach
• 2 tablespoons Olive oil
• 1 medium Onion (diced)
• 3 cloves Garlic cloves (minced)
• 1 28-ounce can Crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Water

📝 Instructions

13 steps

1. Preheat your oven to 375°F (190°C).

2. In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook until softened, about 5 minutes.

3. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Add the crushed tomatoes, water, dried oregano, dried basil, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Remove from heat.

5. While the sauce simmers, sauté the spinach in a separate pan until wilted, about 2-3 minutes. Set aside.

6. In a mixing bowl, combine ricotta cheese, 0.5 cup of mozzarella, and 0.25 cup of Parmesan. Mix in the pesto until fully combined.

7. Boil lasagna noodles according to package instructions, then drain and lay flat on a sheet of parchment paper to prevent sticking. If using no-boil noodles, proceed without cooking them.

8. In a 9x13-inch baking dish, spread a thin layer of tomato sauce evenly on the bottom.

9. Place a layer of lasagna noodles over the sauce. Spread a portion of the pesto-ricotta mixture over the noodles, followed by a layer of zucchini slices, sautéed spinach, and a sprinkle of crumbled blue cheese.

10. Repeat the layers: sauce, noodles, ricotta mixture, vegetables, and blue cheese until all ingredients are used, ending with a layer of noodles, sauce, and the remaining mozzarella and Parmesan on top.

11. Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.

12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbling.

13. Allow the lasagna to rest for 10 minutes before slicing and serving.

Nutrition Facts

1 serving (387.8g)

Calories		732
% Daily Value*
Total Fat		32.6 g	42%
	Saturated Fat	13.6 g	68%
	Polyunsaturated Fat	0.0 g
Cholesterol		67 mg	22%
Sodium		919 mg	40%
Total Carbohydrate		77.9 g	28%
	Dietary Fiber	4.7 g	17%
	Total Sugars	8.9 g
Protein		33.0 g	66%
Vitamin D		0.2 mcg	1%
Calcium		566 mg	44%
Iron		4.7 mg	26%
Potassium		737 mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2336 cal (39.7%%)

Protein: 1059 cal (18.0%%)

Carbs: 2495 cal (42.4%%)