Vegetarian Blue Cheese Pesto Lasagna
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.
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Recipe Information
Ingredients
- 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
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, water, dried oregano, dried basil, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Remove from heat.
While the sauce simmers, sauté the spinach in a separate pan until wilted, about 2-3 minutes. Set aside.
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.
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.
In a 9x13-inch baking dish, spread a thin layer of tomato sauce evenly on the bottom.
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.
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.
Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbling.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.9 g | 370% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 9493 mg | 413% | |
| Total Carbohydrate | 627.9 g | 228% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 71.5 g | ||
| Protein | 285.8 g | 572% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 5986 mg | 460% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 6048 mg | 129% | |
*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.
