Vegetable Pesto Lasagna

This vegetable filled take on traditional lasagna has pesto instead of marinara sauce for a unique and delicious flavor. For a dairy free version of this lasagna, click here.



  • 1 box 100% whole wheat lasagna noodles
  • 1 15 oz container part skim ricotta cheese
  • ½ cup chopped fresh basil
  • 1 cup chopped fresh spinach
  • 1 small zucchini, shredded
  • 6 oz sundried tomatoes, chopped (if using sundried tomatoes in olive oil-look for a brand that doesn’t contain sulfites; drain well before using).
  • ¼ cup pine nuts or slivered almonds (can be toasted if time permits but not necessary)
  • 2 TBSP plus ¼ cup pesto, recipe here, or use prepared pesto
  • 4 oz shredded mozzarella cheese


  1. Preheat oven to 350° F.
  2. Boil water and cook lasagna noodles according to package directions.
  3. Combine ricotta, basil, spinach, zucchini, sundried tomatoes and pine nuts or almonds in a bowl.
  4. Spread 2 TBSP pesto across the bottom of a 9 x 13 glass baking dish then cover with ⅓ of the noodles.
  5. Spread ½ of the ricotta vegetable mixture over noodles.
  6. Cover with another layer of noodles and the remaining ricotta vegetable mixture.
  7. Top with the remaining noodles then cover with ¼ cup pesto.
  8. Sprinkle mozzarella cheese over.
  9. Bake for 30-45 minutes, until heated through and bubbly. (Alternatively, to speed bake time, lasagna can be heated in microwave oven for 10 minutes then warmed in 350° oven until bubbly and lightly browned at edges).
  10. Let stand a few minutes before cutting into lasagna. Serve warm, garnished with a basil sprig if desired.

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