Vegetarian lasagna with basil pesto and ricotta

Name: Vegetarian lasagna with basil pesto and ricotta
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 1 onion; 500 g mushrooms; 2 medium eggplant; 4 garlic cloves; 800 g (28oz) crushed tomatoes; 2 fresh thyme sprigs; 1 fresh oregano/rosemary sprig; salt & pepper to taste; 1 tsp sugar; ½ cup water; 2 cups (approx 500g) ricotta cheese; 3 tbsp heavy/ whipping cream; 3 tbsp Parmesan Cheese; salt and pepper; 250 g (½lb) uncooked lasagna sheets; ½ cup basil pesto; 2 cups mozzarella

User Reviews

4.5

96 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8
Calories
246 kcal
Course
Dinner
Cuisine
Italian, Vegan

Vegetarian lasagna with basil pesto and ricotta

Kylie Thomas

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Vegetarian lasagna layered with creamy ricotta, aromatic tomato and vegetable sauce and mozzarella cheese is the perfect meat free dinner recipe.

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Ingredients

Servings

for the mushroom-tomato sauce

1 onion finely chopped
500 g mushrooms sliced
2 medium eggplant peeled and cubed
4 garlic cloves sliced
800 g (28oz) crushed tomatoes
2 fresh thyme sprigs
1 fresh oregano/rosemary sprig
salt & pepper to taste
1 tsp sugar
½ cup water

for the ricotta layer

2 cups (approx 500g) ricotta cheese
3 tbsp heavy/ whipping cream
3 tbsp Parmesan Cheese grated
salt and pepper to taste

to assemble

250 g (½lb) uncooked lasagna sheets
½ cup basil pesto
2 cups mozzarella grated

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Instructions

To make the tomato sauce, sauté the onion until soft and translucent. Add the mushrooms and eggplant and cook until golden brown then add the garlic, tomatoes and herbs. Allow to simmer for 5-10 minutes then season to taste.
In the meanwhile, combine the ricotta, cream and Parmesan in the bowl of a food processor and blend until smooth. Season to taste.
Pre-heat the oven to 200°C/400°F.
To assemble, add a bit of tomato sauce to the bottom of a casserole dish then top with a few lasagna sheets. Add a layer of ricotta and dollop on 2-3 teaspoons basil pesto. Scatter over some of the mozzarella then add a layer of tomato sauce. Reserve 1 cup of mozzarella for the top. Add another layer of pasta and continue to layer. Finish with a layer of sauce then cover with foil and place in the oven.
Place in the oven and allow to bake for 30-45 minutes until a knife can be inserted easily which indicates the pasta is fully cooked. Top with with remaining mozzarella cheese and bake for another 10-15 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.

Nutrition Information

Show Details

Calories 246kcal (12%) Carbohydrates 26g (9%) Protein 20g (40%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 19mg (6%) Sodium 588mg (25%) Potassium 817mg (23%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 724IU (14%) Vitamin C 15mg (17%) Calcium 471mg (47%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 246 kcal

% Daily Value*

Calories	246kcal	12%
Carbohydrates	26g	9%
Protein	20g	40%
Fat	8g	12%
Saturated Fat	2g	10%
Cholesterol	19mg	6%
Sodium	588mg	25%
Potassium	817mg	17%
Fiber	7g	28%
Sugar	14g	28%
Vitamin A	724IU	14%
Vitamin C	15mg	17%
Calcium	471mg	47%
Iron	2mg	11%