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Vegetarian lasagna with basil pesto and ricotta
Vegetarian lasagna layered with creamy ricotta, aromatic tomato and vegetable sauce and mozzarella cheese is the perfect meat free dinner recipe.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8
Calories: 246 kcal
Course:
Dinner
Cuisine:
Italian , Vegan
Ingredients
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
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.
Cup of Yum
Nutrition Information
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
% 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.