Vegetarian Pesto Open Lasagna
Servings: 5
Calories: 530.9kcal
Ingredients
For the Lemon Pesto:
- 1/2 cup olive oil
- 1 bunch basil
- 1/4 cup pine nuts
- 1 garlic clove
- 1 lemon
- 1/4 cup grated parmesan optional
For the Open Lasagna:
- 12 oz lasagna noodles or GF lasagna noodles or zucchini noodles
- 1 medium zucchini
- 1 medium yellow squash
- 4 oz ricotta cheese optional
- 1 T olive oil
- 8 oz frozen spinach
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 batch of lemon pesto
Instructions
For the Lemon Pesto:
- In a food processor or blender, combine: 1/2 cup olive oil, 1 bunch of basil, 1/4 cup pine nuts, 1 garlic clove, juice of 1 lemon and 1/4 cup grated parmesan.
For the Open Lasagna:
- Dice 1 medium zucchini and 1 yellow squash.
- Cook lasagna noodles according to package directions.
- Heat 1T olive oil in a large sauté pan over medium heat.
- Add diced zucchini, diced yellow squash, 8oz frozen spinach, 1/4tsp salt & 1/4tsp pepper.
- Cook, stirring, ~5 mins. Add ½ of the pesto and cook ~2-3 mins.
- On a plate, layer lasagna noodles + vegetable/pesto mixture and top w/ a spoonful of ricotta (optional).
Notes
*Nutrition information is for 1 serving of lasagna. It does not include the other half of the pesto recipe, which you can save and use for a future recipe.
Nutrition
Calories: 530.9kcal | Carbohydrates: 59.6g | Protein: 12g | Fat: 29.5g