Welcome to a delightful culinary journey where we transform a beloved classic into something truly extraordinary! This **Veggie Lasagna with Pesto White Sauce** offers a creamy, vibrant, and incredibly flavorful alternative to the traditional tomato-based versions you might be familiar with. Infused with the fresh, aromatic essence of pesto and layered with an abundance of garden-fresh vegetables like tender zucchini, earthy sautéed mushrooms, nutrient-rich spinach, and sweet, tangy sun-dried tomatoes, every bite is a symphony of textures and tastes. More than just a meal, this lasagna is a hearty, satisfying, and wholesome experience, making it an impeccable choice for cozy family dinners, efficient meal prepping throughout the week, or impressing guests at your next gathering. Prepare to savor a dish that redefines comfort food with a fresh, modern twist.
I find immense joy in incorporating more vegetables into our meals wherever possible. If you share this enthusiasm, you absolutely must try my Italian Baked Zucchini with Tomato Sauce & Cheese! It’s a wonderful, healthy zucchini bake that hits all the right notes for a comforting meal without the heaviness of typical pasta dishes, perfect for those lighter craving days.
For those who appreciate the timeless appeal of a more classic lasagna, my Lasagna with Béchamel Sauce is an absolute must-try. This recipe delivers the ultimate Italian comfort food experience, rich in tradition and flavor.
And if you’re looking for a creative, deconstructed take on lasagna, my Creamy Lasagna Soup captures everything you adore about lasagna in a soul-warming, Spoonable form.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Smart Substitutions
- How to Make Veggie Lasagna With White Sauce
- Recipe Serving Suggestions
- Expert Tips for Perfect Lasagna
- Exciting Additions & Variations
- Storage and Reheating Instructions
- Recipe FAQs
- More Italian Recipes to Explore
- Veggie Lasagna With White Sauce Recipe Card
Why You’ll Love This Recipe
- A Unique Pesto Béchamel Sauce: Forget the ordinary! Our signature pesto-infused white sauce elevates this lasagna to gourmet heights. The vibrant, herbaceous notes of basil pesto perfectly complement the creamy béchamel, creating a luscious, unforgettable flavor profile that sets this dish apart from any other lasagna you’ve tasted. It’s a bold, fresh twist that will have everyone asking for the recipe.
- Bursting with Fresh Vegetables: This lasagna is a celebration of garden goodness. Packed with tender slices of zucchini, savory sautéed mushrooms, vitamin-rich fresh spinach, and intensely flavored sun-dried tomatoes, it’s a remarkably healthy and delicious way to enjoy your veggies. Each layer contributes to a rich tapestry of flavors and textures, making every forkful satisfying and nutritious.
- Effortless Entertaining & Meal Prep: Designed with your convenience in mind, this lasagna is a fantastic make-ahead meal. You can fully assemble it days in advance, allowing the flavors to meld beautifully, and simply bake it when you’re ready to serve. This flexibility makes it an ideal choice for busy weeknight dinners, hassle-free meal prep, or elegant entertaining, freeing you to enjoy your time without last-minute stress.
- Comfort Food Redefined: While being incredibly fresh and light, this lasagna still delivers all the comforting warmth and satisfaction you expect from a classic Italian dish. The creamy sauce, tender noodles, and rich cheese layers combine to create a deeply gratifying experience, perfect for any occasion when you crave nourishing and soulful food.
- Vegetarian Delight: This recipe is a fantastic option for vegetarians or anyone looking to incorporate more meat-free meals into their diet. It’s so hearty and flavorful that even committed meat-eaters will find it incredibly satisfying, proving that vegetarian dishes can be just as robust and fulfilling.
Ingredients & Smart Substitutions
Crafting the perfect veggie lasagna with pesto white sauce begins with selecting high-quality ingredients. Each component plays a crucial role in developing the rich flavors and satisfying textures of this dish. Below, we delve into the key ingredients and offer thoughtful substitutions to ensure your lasagna is nothing short of spectacular.
- Zucchini: Fresh zucchini provides a delicate, mild flavor and a tender texture, contributing to the lighter feel of this lasagna compared to traditional versions. It’s also an excellent way to boost the vegetable content.
- Substitution: For a similar texture and mild taste, thinly sliced eggplant or yellow squash are fantastic alternatives. Ensure any substitutions are also salted and blotted thoroughly to prevent excess moisture.
- Morton Kosher Salt: All my recipes are meticulously tested using Morton kosher salt unless explicitly stated otherwise. Its coarser grain and distinct flavor profile make it superior for everyday cooking. If you’re using table salt, remember that its fine texture means you should reduce the quantity significantly to avoid over-salting. I strongly recommend grabbing a box of kosher salt on your next grocery trip!
- Sun-Dried Tomatoes & Oil: These culinary gems impart a concentrated, intensely tangy-sweet flavor that adds a wonderful depth to the vegetable medley. The oil from the jar, rich with sun-dried tomato essence, provides a flavorful base for sautéing the other vegetables.
- Substitution: If sun-dried tomatoes aren’t available, roasted red peppers (from a jar, drained and chopped) offer a sweet, smoky alternative that works beautifully.
- Baby Bella Mushrooms: These mushrooms bring a hearty, “meaty” texture and a deep, umami flavor to the lasagna, making it incredibly satisfying.
- Substitution: White button mushrooms can be used for a milder taste, or for an even more robust and earthy flavor, consider portobello mushroom slices.
- Bell Pepper: Adding a subtle sweetness and a touch of crunch, bell peppers enhance the vegetable filling.
- Substitution: Any color bell pepper will work equally well. For a slight hint of spice, poblano or Anaheim peppers can be used, just be mindful of their heat level.
- Yellow Onion: A foundational ingredient, yellow onion provides a mild sweetness and a crucial depth of flavor to the sautéed vegetable mixture.
- Garlic: Freshly minced garlic is always preferred for its pungent, aromatic intensity. It’s a non-negotiable flavor booster in Italian cuisine!
- Substitution: In a pinch, garlic powder can be used, with a general guideline of about 1/4 teaspoon per clove of fresh garlic.
- Italian Seasoning: This convenient blend of dried herbs delivers classic Italian flavors with minimal effort.
- Substitution: If you don’t have a pre-made blend, you can create your own by mixing dried basil, oregano, thyme, and a touch of rosemary.
- Freshly Ground Black Pepper: A simple yet essential seasoning that adds a subtle warmth and a touch of spice, enhancing all the other flavors.
- Fresh Spinach: Spinach wilts down beautifully, adding a burst of freshness, color, and nutrients to the dish.
- Substitution: If fresh spinach is not an option, frozen spinach (thawed and thoroughly squeezed dry to remove excess water) can be used.
- Unsalted Butter: Essential for building the rich and creamy béchamel sauce, unsalted butter allows you to control the overall salt content of the dish.
- Substitution: If only salted butter is available, simply reduce the amount of added salt in the béchamel to taste.
- All-Purpose Flour: This creates the roux, which is the thickening agent for our luscious béchamel sauce.
- Milk: Whole milk is recommended for the béchamel sauce as its higher fat content contributes to a luxuriously creamy and velvety texture. Lower-fat milk can be used but may result in a slightly thinner sauce.
- High-Quality Basil Pesto: This is the star of our white sauce, infusing it with bright, herbaceous, and savory notes. A good quality jarred pesto is perfectly acceptable and convenient.
- Homemade Option: If you have time, making your own fresh pesto will undoubtedly elevate the flavor even further.
- Parmigiano Reggiano: This hard Italian cheese offers a nutty, salty, and complex richness that is indispensable for authentic flavor.
- Substitution: Grana Padano is a very similar and excellent substitute. Pecorino Romano can also be used, but note that it has a sharper, saltier flavor profile.
- No-Boil Oven-Ready Lasagna Noodles: These convenient noodles save significant time and effort as they absorb moisture directly from the sauce while baking, eliminating the need for pre-boiling.
- Substitution: If you prefer traditional lasagna noodles, ensure you boil them al dente according to package directions before layering to prevent a dry or undercooked lasagna.
- Ricotta Cheese: Adds a soft, creamy texture and a subtle tang to the layers, providing a delightful contrast to the other ingredients.
- Substitution: For a lighter option, cottage cheese can be used, though it will result in a slightly different texture.
- Provolone Cheese: Offers a mild, buttery flavor and a wonderful melt, contributing to the overall cheesiness without overpowering the pesto or vegetables.
- Substitution: Fontina cheese is an excellent alternative, or you can simply use extra mozzarella for a classic cheesy stretch.
- Mozzarella Cheese: The quintessential lasagna cheese, mozzarella melts beautifully to create that iconic golden, gooey, and stretchy topping that everyone loves.
- Substitution: Fresh mozzarella can be used for an even creamier, more luxurious texture, though it may release more moisture. Ensure it’s well-drained if using fresh.
For a complete list of ingredients and precise amounts, please refer to the recipe card below.
How to Make Veggie Lasagna With Pesto White Sauce
Creating this delicious Veggie Lasagna with Pesto White Sauce is a rewarding experience. Follow these steps for a perfectly layered and baked dish:
Quick Overview
- Prepare the zucchini slices.
- Sauté a flavorful blend of vegetables.
- Whip up the creamy pesto béchamel sauce.
- Thoughtfully layer all the components.
- Bake to golden, bubbly perfection.
Step by Step Instructions
Tip: Managing Zucchini Moisture
It is absolutely crucial to salt and blot your zucchini slices thoroughly! This vital step draws out excess moisture, preventing your finished lasagna from becoming watery and ensuring a perfectly structured, firm bake.
Tip: Even Cheese Distribution
To guarantee that every single bite of your lasagna is brimming with creamy, melty goodness, take the time to spread your provolone and mozzarella slices evenly across each layer. This careful distribution ensures a harmonious balance of flavors and textures throughout the dish.
- Salt & Thoroughly Dry the Zucchini: Begin by arranging your thinly sliced zucchini flat in a single layer on several sheets of paper towels. Liberally sprinkle both sides of the zucchini slices with kosher salt. Allow them to rest for 15-20 minutes; this process helps to draw out their natural moisture. Following this, use fresh, clean paper towels to gently but firmly blot away all the released liquid and excess salt from the zucchini slices. The drier they are, the less watery your lasagna will be.
- Sauté the Flavorful Vegetables: In a large, sturdy skillet, heat 1 tablespoon of the flavorful oil reserved from your sun-dried tomato jar over medium heat. Add the sliced baby bella mushrooms, diced bell pepper, diced yellow onion, minced garlic, Italian seasoning, 1 teaspoon of kosher salt, and a generous pinch of freshly ground black pepper. Sauté these vegetables for 5-7 minutes, stirring occasionally, until they have softened and any liquid released by the mushrooms has completely evaporated. This step is essential for preventing a soggy lasagna. Next, stir in the fresh spinach and chopped sun-dried tomatoes. Cook for just a couple of minutes until the spinach is barely wilted. Remove the skillet from the heat and set the vibrant vegetable mixture aside.
- Prepare the Luscious Pesto Béchamel Sauce: In a medium-sized saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to create a smooth roux and prevent any lumps. Gradually pour in the milk, whisking continuously to incorporate it smoothly into the roux. Bring the mixture to a gentle simmer, then continue cooking and stirring frequently for about 5 minutes, or until the sauce has thickened to a luxurious, creamy consistency. Remove the saucepan from the heat. Stir in the basil pesto and the grated Parmigiano Reggiano until fully combined and smooth. Season the sauce with the remaining 1/2 teaspoon of kosher salt and additional black pepper to taste.
- Assemble the First Layer: Preheat your oven to a robust 400°F (200°C). Begin by spreading a thin, even layer of your delectable pesto béchamel sauce across the bottom of a 9×13-inch baking dish. This foundational layer will be the first of four béchamel layers. Carefully arrange a layer of no-boil lasagna noodles over the sauce, ensuring they cover as much surface as possible. Next, spread 1/3 of the sautéed vegetable mixture over the noodles. Dollop 1/3 of the ricotta cheese evenly over the vegetables, followed by a single layer of 6 prepared zucchini slices. Finish this layer with 1/3 of the sliced provolone and mozzarella cheeses, distributed evenly.
- Repeat for Additional Layers: Repeat the layering process two more times, using 1/3 of the remaining ingredients for each subsequent layer: béchamel, noodles, vegetables, ricotta, zucchini, and then provolone and mozzarella. After the third zucchini layer, carefully spread a fourth and final layer of the pesto béchamel sauce evenly over the top of the lasagna. **Important:** Reserve the remaining provolone and mozzarella cheese slices for the final stage of baking, which will be uncovered.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake the lasagna in your preheated oven for 50-60 minutes, or until the sauce is visibly bubbly around the edges and the no-boil noodles are tender and fully cooked. Carefully remove the aluminum foil. Now, arrange the reserved provolone and mozzarella slices evenly over the top of the lasagna. Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the cheese is beautifully melted, golden brown, and delightfully bubbly. Once baked, remove the lasagna from the oven and let it rest undisturbed for 10-15 minutes before attempting to slice and serve. This resting period is crucial as it allows the layers to set, making for cleaner cuts and preventing the lasagna from falling apart.
Recipe Serving Suggestions
This hearty Veggie Lasagna with Pesto White Sauce is a complete meal on its own, but pairing it with a fresh, crisp salad or some warm, crusty bread can elevate the dining experience beautifully. Here are some of my top suggestions to complement your lasagna:
- Quick & Easy Caesar Salad: A classic Caesar salad, featuring crisp romaine lettuce, crunchy croutons, and a tangy dressing, provides a refreshing contrast to the richness of the lasagna. The best part? This entire recipe, including homemade croutons and dressing, can be prepared in under 30 minutes. It’s the perfect light accompaniment!
- Mediterranean-Inspired Greek Salad: For a burst of fresh flavors, a vibrant Greek salad is an excellent choice. Loaded with crisp cucumbers, ripe tomatoes, Kalamata olives, red onion, feta cheese, and a light vinaigrette, it’s wonderfully refreshing, light, and perfectly suited for a healthy lunch or dinner pairing.
- Homemade Garlic Bread Rolls: Nothing beats the comfort of soft, warm, and buttery garlic bread rolls. Infused with aromatic rosemary and garlic, these rolls are perfect for soaking up any extra pesto white sauce and adding an extra layer of indulgence to your meal.
- Irresistible Garlic Herb Breadsticks: Elevate your pasta dinners with these savory garlic herb breadsticks. Their crisp exterior and tender interior, seasoned with fragrant herbs, make them an ideal companion for dipping into the creamy lasagna sauce, adding a delicious textural element.
- Simple Green Salad with Lemon Vinaigrette: Sometimes, simplicity is key. A basic green salad with mixed greens, cherry tomatoes, and a bright lemon vinaigrette can cleanse the palate and provide a fresh, light balance to the rich lasagna.
Expert Tips for Perfect Lasagna
Achieving a perfectly creamy and delicious lasagna every time involves a few key techniques. Follow these expert tips to ensure your Veggie Lasagna with Pesto White Sauce turns out flawlessly:
- Don’t Skip Salting and Drying the Zucchini: This step is paramount! Zucchini contains a high amount of water, which can make your lasagna watery and soggy if not removed. Salting and blotting the slices effectively extracts this excess moisture, ensuring your lasagna maintains its structure and doesn’t become soupy during baking.
- Ensure Vegetables Are Properly Sautéed: When sautéing your mushrooms, onions, and bell peppers, it’s crucial to cook them until all the liquid they release has evaporated. This process concentrates their flavors and, more importantly, prevents them from releasing additional water into your lasagna as it bakes, which is a common cause of sogginess.
- Mastering the Béchamel Sauce: The key to a smooth, lump-free béchamel is gradually adding the milk to your roux while whisking continuously. Start with a small amount of milk to create a thick paste, then slowly add the rest, whisking vigorously. This technique ensures a silky-smooth sauce that beautifully coats every layer.
- Utilize No-Boil Noodles Effectively: No-boil lasagna noodles are a time-saver, designed to absorb moisture directly from the sauce as they bake. To guarantee they become perfectly tender and cooked through, ensure you use a generous amount of the pesto béchamel sauce between each layer. The sauce provides the necessary liquid for the noodles to rehydrate.
- Strategic Cheese Placement: Resist the urge to add all the cheese at the very beginning! By reserving a portion of the provolone and mozzarella for the final uncovered baking stage, you prevent the cheese from sticking to the aluminum foil and allow it to melt into a beautifully golden, bubbly, and irresistible topping.
- Allow Ample Resting Time Before Slicing: Patience is a virtue when it comes to lasagna. After baking, let your lasagna rest for at least 10-15 minutes (or even up to 20 minutes) before attempting to slice it. This critical resting period allows the cheese and sauce layers to set, preventing the lasagna from collapsing and making for cleaner, more intact slices when served.
- Use a High-Quality Pesto: Since pesto is a star flavor in this dish, investing in a good quality jarred pesto or making your own fresh pesto will make a noticeable difference in the overall taste profile of your lasagna.
- Even Layering: Take the time to spread each component – vegetables, ricotta, and cheese – as evenly as possible. This ensures a balanced flavor and texture in every single bite.
Exciting Additions & Variations
While this Veggie Lasagna with Pesto White Sauce is perfect as is, it’s also incredibly versatile! Feel free to experiment with these additions and variations to customize it to your taste:
- Spice It Up: For those who appreciate a bit of heat, consider adding a pinch of crushed red pepper flakes to the sautéed vegetables alongside the Italian seasoning. You can also stir a tiny bit into the pesto béchamel for a subtle, lingering warmth. Adjust the quantity to your preferred spice level.
- Add More Fresh Herbs: Enhance the freshness by sprinkling additional fresh basil, chopped parsley, or a hint of fresh thyme between the layers. A garnish of fresh basil leaves on top after baking not only adds visual appeal but also a burst of aromatic flavor.
- Incorporate Other Vegetables: This lasagna is a blank canvas for more veggies! Try adding thinly sliced carrots, finely chopped broccoli florets, or even roasted bell peppers for extra flavor and nutrients. Just ensure any additional vegetables are pre-cooked or sautéed to remove excess moisture.
- Boost with Protein: If you’d like to add a protein boost, consider incorporating cooked, crumbled Italian sausage (mild or spicy), shredded chicken, or even plant-based ground “meat” crumbles into the sautéed vegetable mixture.
- Different Cheeses: Experiment with different cheeses! A layer of smoked mozzarella could add a unique smoky depth, or a sharper Pecorino Romano could intensify the salty, tangy notes. Fontina or Provolone Piccante can also add interesting dimensions.
- Sun-Dried Tomato Pesto: For an even richer, more savory, and less basil-forward flavor, try using a sun-dried tomato pesto instead of basil pesto in your béchamel sauce.
- Cream Cheese or Mascarpone: For an extra rich and creamy ricotta layer, blend a few tablespoons of cream cheese or mascarpone into your ricotta mixture.
Discover the Best 5 Substitutes for Parmesan Cheese (Perfect for Pasta & More!)
Parmesan cheese is an undeniable staple in countless kitchens, including my own! Its distinctive sharp, nutty, and slightly salty flavor elevates a myriad of dishes, from classic pasta to comforting risottos. But what happens when you’re out, or looking for an alternative?
Read More
Storage and Reheating Instructions
Proper storage and reheating are key to enjoying your Veggie Lasagna with Pesto White Sauce for days after it’s made. This dish is fantastic for meal prep!
- To Store: Once the lasagna has completely cooled, cover the baking dish tightly with plastic wrap and then aluminum foil, or transfer individual slices to airtight containers. Store in the refrigerator for up to 3-4 days.
- To Freeze: This lasagna freezes beautifully! You can freeze it either before or after baking.
- Unbaked: Assemble the lasagna as instructed, but do not bake. Wrap the dish tightly with several layers of plastic wrap and then aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed, possibly adding an extra 10-15 minutes to the covered baking time.
- Baked: Allow the baked lasagna to cool completely. You can freeze the entire dish, or slice it into individual portions before wrapping tightly in plastic wrap and foil. Freeze for up to 2-3 months.
- To Reheat (from Refrigerator):
- Oven: For the best results, reheat individual slices or the whole dish covered with foil in an oven preheated to 350°F (175°C) until heated through, about 20-30 minutes for slices, or 30-45 minutes for a larger portion.
- Microwave: Individual slices can be reheated in the microwave for 2-4 minutes, or until hot. Note that the texture may be slightly softer.
- To Reheat (from Frozen – Baked):
- Oven: If reheating a whole frozen lasagna, remove foil and bake at 375°F (190°C) for about 60-90 minutes, or until heated through and bubbling. If reheating individual frozen slices, cover with foil and bake at 350°F (175°C) for 30-40 minutes.
Recipe FAQs
No, they are distinct sauces. Béchamel, the base for our white sauce, is a classic French mother sauce made by creating a roux (a cooked mixture of butter and flour) and then gradually whisking in milk to achieve a creamy consistency. Alfredo sauce, while also white and creamy, is typically made with heavy cream, Parmesan cheese, and butter, without the flour-based roux.
The key to avoiding a soggy veggie lasagna lies in managing moisture. Firstly, always salt and thoroughly blot your zucchini slices to draw out excess water. Secondly, ensure you sauté the mushrooms, onions, and bell peppers until all released liquid has evaporated before adding them to your layers. Lastly, using no-boil noodles helps, as they absorb moisture directly from the béchamel, which should be generously applied.
Yes, absolutely! To make this lasagna gluten-free, substitute the all-purpose flour in the béchamel sauce with a gluten-free all-purpose flour blend (ensure it contains xanthan gum for thickening). Additionally, use gluten-free no-boil lasagna noodles, which are widely available in most grocery stores.
Yes, this lasagna is an excellent make-ahead dish! You can assemble the entire lasagna up to 24-48 hours in advance. Cover it tightly with plastic wrap and aluminum foil and store it in the refrigerator. When you’re ready to bake, simply uncover and follow the baking instructions, possibly adding an extra 10-15 minutes to the covered baking time to account for starting from a cold state.
A high-quality basil pesto is recommended for the best flavor. You can use your favorite store-bought jarred pesto or, for an even fresher taste, prepare homemade basil pesto. If you’re looking for variations, sun-dried tomato pesto or even a spinach-walnut pesto could offer interesting twists.
More Italian Recipes to Explore
If you loved this Veggie Lasagna with Pesto White Sauce, you’ll surely enjoy these other Italian-inspired dishes:
More Italian Delights
Pasta
Hearty Baked Stuffed Shells with Meat Sauce
Soup & Chili
Creamy White Lasagna Soup with Italian Sausage
30 Minute Meals
Speedy One-Pan Shrimp Orzo with Lemon Recipe
Sauce
Delicious Basil Pesto without Pine Nuts
Subscribe for More Delicious Recipes!
Get updates on the latest posts and more from Bites with Bri straight to your inbox. Join our community of food lovers today!
(Email subscription functionality would be implemented via a backend system, not directly in this static HTML.)
Did you make this recipe?
If you tried this recipe and loved it, please leave a star rating in the recipe card below and/or share your thoughts in the comments! Your feedback is always deeply appreciated.
Follow me on all of the platforms below to stay updated with new recipes and cooking tips.
- TikTok
- YouTube
Print Recipe
Save Recipe
Veggie Lasagna With Pesto White Sauce
Equipment
-
12 inch Nonstick Skillet
-
9 x 13 Baking Dish
Ingredients
- 3 medium zucchini, sliced lengthwise into about 18 pieces
- 1 1/2 teaspoons Morton kosher salt, plus more for the zucchini*
- 1 8-ounce jar sun-dried tomatoes, roughly chopped & 1 Tablespoon of the oil
- 16 ounces sliced baby bella mushrooms
- 1 bell pepper diced
- 1 yellow onion, diced
- 10 cloves garlic minced
- 2 teaspoons Italian seasoning
- freshly ground cracked pepper
- 16 ounces fresh spinach
- 4 Tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 1/2 cups milk
- 1 7-ounce jar high-quality basil pesto*
- 1 cup (3 ounces) grated parmigiano reggiano
- 10 ounces no-boil oven ready lasagna noodles*
- 15 ounces ricotta cheese
- 8 ounces sliced provolone
- 8 ounces sliced mozzarella
Instructions
-
Salt & Dry the Zucchini: Lay the zucchini slices flat on a layer of paper towels. Generously sprinkle both sides with salt to help release their moisture. Let the slices sit for 15-20 minutes. Afterward, use fresh paper towels to gently blot away any excess moisture from the zucchini slices, ensuring they are as dry as possible.
-
Sauté the Vegetables: In a large skillet, heat 1 tablespoon of oil from the sun-dried tomatoes over medium heat. Add the mushrooms, bell pepper, onion, garlic, Italian seasoning, 1 teaspoon of the salt, and a pinch of black pepper. Sauté the vegetables for 5-7 minutes, or until they soften and any liquid released by the vegetables has evaporated. Add the spinach and sun-dried tomatoes. Cook until just wilted. Remove from heat and set aside.
-
Make the Pesto Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to prevent lumps. Gradually pour in the milk while whisking, and bring the mixture to a simmer. Continue cooking, stirring frequently, until the sauce thickens, about 5 minutes. Remove the sauce from the heat. Stir in the pesto and grated Parmigiano Reggiano. Season with 1/2 teaspoon of the salt and black pepper.
-
Layer: Preheat the oven to 400°F (200°C). Spread a thin layer of the pesto béchamel sauce in the bottom of a 9×13-inch baking dish (this will be the first of four béchamel layers). Add a layer of lasagna noodles, followed by 1/3 of the sautéed vegetable mixture, 1/3 of the ricotta (dolloped), a layer of 6 zucchini slices, and 1/3 of the provolone and mozzarella slices.
-
Repeat: Repeat this process two more times, using 1/3 of the ingredients for each layer. After the final zucchini layer, finish with a fourth and final layer of béchamel sauce on top. Reserve the remaining provolone and mozzarella to add after baking uncovered.
-
Bake: Cover the baking dish tightly with aluminum foil. Bake the lasagna for 50-60 minutes, or until it is bubbly and the noodles are cooked through. Remove the foil, place the reserved provolone and mozzarella slices on top of the lasagna, and return it to the oven. Bake uncovered for an additional 15 minutes, or until the cheese is melted and golden brown. Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Basil Pesto: High-quality jarred pesto adds fresh, herby flavor to the sauce.
- No-Boil Oven-Ready Lasagna Noodles: These noodles save time and absorb the sauce as they cook. If you prefer regular lasagna noodles, boil them first before layering.
- Dry the Zucchini: Don’t skip this step! Salting and blotting the zucchini removes excess moisture, preventing the lasagna from becoming watery as it bakes.
- Sauté the Veggies: Be sure to sauté the veggies until the water evaporates. This prevents a soggy lasagna.
- Making the Béchamel: Slowly add liquid to the béchamel so it doesn’t get lumpy.
- Adding the Last Layer of Cheese: Wait to add the final layer of cheese until the end to prevent it from sticking to the foil.
- Let It Rest Before Slicing: After baking, let the lasagna sit for at least 10-15 minutes. This allows the layers to set and makes slicing easier, ensuring the lasagna holds together when served.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.