Vegetarian lasagna with basil pesto and ricotta
User Reviews
4.5
Vegetarian lasagna with basil pesto and ricotta
Description
Vegetarian lasagna with basil pesto and ricotta brings together a rich tomato sauce featuring sautéed mushrooms, eggplant, and herbs with creamy ricotta cheese blended with heavy cream and Parmesan. The sauce simmers briefly to meld flavors before layering with uncooked lasagna sheets, dollops of basil pesto, and shredded mozzarella. Baking the assembled dish until the pasta is tender and the cheese on top melts ensures a warm, hearty entree with moist pasta sheets and a balance of creamy and savory layers.
The mushroom-tomato sauce offers a deep umami flavor enhanced by fresh thyme, oregano, and rosemary, while the ricotta cream adds a smooth, mild contrast. Basil pesto introduces herbal brightness amid the layers, and the mozzarella gives a stringy, melted texture on each mouthful. Baking covered first steams the pasta in place, then removing the foil allows the cheese to brown to a pleasant finish.
This lasagna is ideal served warm as a vegetarian main dish, possibly accompanied by a simple salad or crusty bread to complement the rich filling. The herbs used in the sauce contribute fresh notes that balance the richness of the cheese fillings.
Ingredients
for the mushroom-tomato sauce
- 1 onion finely chopped
- 500 g mushrooms sliced
- 2 medium eggplant peeled and cubed
- 4 garlic sliced, cloves
- 800 g (28oz) crushed tomatoes
- 2 fresh thyme sprigs
- 1 oregano fresh sprig
- 1 rosemary fresh sprig
- salt to taste
- black pepper to taste
- 1 tsp sugar
- ½ cup water
for the ricotta layer
- 2 cups (approx 500g) ricotta cheese
- 3 tbsp heavy cream aka whipping cream
- 3 tbsp Parmesan Cheese grated
- salt to taste
- black pepper to taste
to assemble
- 250 g (½lb) lasagna sheets uncooked
- ½ cup basil pesto
- 2 cups mozzarella cheese grated
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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