Amazing Vegetarian Lasagna
Submitted by bakeforfun
A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.
YIELD
12 servingsPREP
15 minCOOK
50 minREADY
75 minSkip the red sauce: this vegetarian lasagna goes green and creamy, built on a basil pesto and cream sauce instead of marinara.
It’s a clever way to pack in vegetables. A mashed white bean layer mixed with mushrooms and red peppers adds protein and body, while spinach folded into ricotta brings an earthy, fresh layer. Thin slices of eggplant tuck between the noodles, melting into silky ribbons as it bakes.
The pesto sauce ties it all together. Cream of broccoli soup loosened with milk and brightened with pesto stands in for a fussy bechamel, coating every layer in herby, savory cream.
Oven-ready noodles make assembly quick, but they need that creamy sauce in every layer to soften properly. And a parmesan-breadcrumb topping bakes into a crisp golden crust over all that lush filling.
Chef Tips
- Spread sauce generously between every layer so the oven-ready noodles soften fully as they bake.
- Slice the eggplant thin, about an eighth of an inch, so it cooks through and turns tender.
- Bake uncovered so the top browns and the parmesan-breadcrumb crust crisps up.
- Let it stand 10 minutes after baking so the layers set and slice cleanly.
Variations
- Use store-bought or homemade pesto; either works in the cream sauce.
- Swap the cream of broccoli for cream of mushroom or a homemade bechamel.
- Add zucchini, artichokes, or sun-dried tomatoes to the vegetable layers.
Ingredients
Directions
Combine soup, milk and pesto. Set aside.
Combine beans, mushrooms and red peppers. Set aside.
Combine ricotta cheese and spinach. Set aside.
Spread ⅔ cup pesto mixture over bottom of 14” x 10” x 2½ inches pan.
Layer on single layer of lasagna strips (four lengthwise and one across the end),eggplant slices, bean mixture, ⅔ cup pesto mixture, and another layer of five lasagna strips and another ⅔ cup pesto mixture.
Spread evenly with ricotta mixture.
Layer on ⅔ cup pesto mixture, remaining lasagna strips and pesto mixture.
Sprinkle with Mozzarella cheese, Top with mixture of Parmesan cheese and bread crumbs.
Bake, uncovered, at 375℉ (190℃). for 50 minutes.
Let stand 10 minutes.
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