3 Cheese Alfredo Pesto Lasagna

Happy Wednesday!

Today on the menu is a recipe that is super indulgent and comforting, 3 cheese Alfredo pesto lasagna! I made this recipe a couple times in the last couple months but most recently I made it for Mitch’s birthday, it has become one of our favorites. This recipe is definitely comfort food, super creamy and rich! Makes you take a second between bites! Before I start drooling, let’s get into the recipe!

INGREDIENTS

LASAGNA BASE

VEGGIE FILLING

  • 4 cups of fresh spinach
  • 1 cup of fresh basil
  • 1 zucchini
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon of dried oregano
  • salt and pepper to tast

RICOTTA

DIRECTIONS

  1. Preheat your oven to 400 degrees F.
  2. Bring a large pot of salted water to a boil and place your lasagna noodles in the boiling water to cook (follow instructions on your pasta box).
  3. While the pasta is cooking you can start prepping your veggie filling. Finely chop your basil, spinach, onion, zucchini and garlic.
  4. In a large skillet pour in your veggies with some oil or water and turn onto medium heat. Add in your seasoning and stir continuously so everything cooks down evenly.
  5. Once your onions brown and your spinach has wilted down, take the skillet off the heat and set aside.
  6. The last thing to prep is your ricotta filling. In a food processor add in all your ingredients except you olive oil. Pulse together adding olive oil slowly until a crumbly/smooth texture is achieved.
  7. When your noodles have finished cooking, turn the heat off and strain them. I do prefer to leave them in the water because I find that gluten-free lasagna noodles get really sticky and if they are in the water they can be pulled out easily with a pair of tongs! But use the method that you are comfortable with.
  8. Almost done! Time to assemble, in a large casserole dish cover the bottom of the dish with Alfredo sauce (I like to alternate Alfredo sauces each layer). Add your first layer of noodles, a thin layer of ricotta, veggies, some Alfredo sauce and a little bit of your vegan cheeses. Continue with your layers until you have used all your ingredients.
  9. Cover the lasagna with your remaining Alfredo sauce and top off with the rest of your vegan mozzarella and parmesan.
  10. Place in the oven to bake for 35-45 minutes or until it is golden brown and bubbly! Let the lasagna cool for 5 minutes (if you can wait) and then enjoy!!

Servings: Makes 6-8 Servings
Prep & Cook Time: 80 minutes

Hope you try this one out! A showstopper and easily customizable!

Majken

*This post contains some affiliate links, which means I receive a small commission if you make a purchase using this link.


You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *