1. Preheat oven to 350.
2. Combine pesto ingredients in a food processor. Transfer to a bowl and set aside.
3.
Heat olive oil in a large skillet over medium-high heat. Add onion and
cook for 1 minute. Add zucchini, corn, green beans and eggplant and cook
for 5 minutes longer, stirring often. Season with salt and pepper.
Transfer mixture to a bowl.
4.
In the same skillet, melt butter and add flour, whisking constantly for
2 minutes. Add milk and bring to a boil; reduce to a simmer and cook
for 2 minutes longer. Stir in cheese and reserved vegetables and turn
heat off.
5. Combine ricotta, egg, Parmesan and salt in a mixing bowl.
6.
Assemble lasagna: Cover bottom of a 13×9 pan with the veggie sauce.
Follow with a layer of nooles, then ricotta, then mozzarella cheese.
Repeat two more times. Cover with foil and bake for 30 minutes; uncover
and bake for 10 minutes longer. Allow lasagna to sit 5 minutes before
cutting.
7. Serve each lasagna slice with a dollop of pesto.
Summer Vegetable Lasagna with Parsley Walnut Pesto
Serves 8
All you need:
Pesto
1 bunch Italian parsley, leaves only
1/4 cup chopped walnuts, toasted
1 clove garlic
1/4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
1/4 cup olive oil
Salt and pepper, to taste
2 tablespoons olive oil
1 small onion, diced
1 small zucchini, diced
1/2 cup fresh corn kernels (about 2 ears corn)
1 cup fresh green beans, cut into pieces
1 small eggplant, peeled and diced
3 tablespoon unsalted butter
3 tablespoons flour
3 cups whole milk
1/4 cup freshly grated Parmesan cheese
2 cups whole milk ricotta cheese
1 egg, beaten
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1 (9 oz.) package no-boil lasagna noodles
2 cups whole milk shredded mozzarella cheese
All you do:
1. Preheat oven to 350.
2. Combine pesto ingredients in a food processor. Transfer to a bowl and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 1 minute. Add zucchini, corn, green beans and eggplant and cook for 5 minutes longer, stirring often. Season with salt and pepper. Transfer mixture to a bowl.
4. In the same skillet, melt butter and add flour, whisking constantly for 2 minutes. Add milk and bring to a boil; reduce to a simmer and cook for 2 minutes longer. Stir in cheese and reserved vegetables and turn heat off.
5. Combine ricotta, egg, Parmesan and salt in a mixing bowl.
6. Assemble lasagna: Cover bottom of a 13×9 pan with the veggie sauce. Follow with a layer of nooles, then ricotta, then mozzarella cheese. Repeat two more times. Cover with foil and bake for 30 minutes; uncover and bake for 10 minutes longer. Allow lasagna to sit 5 minutes before cutting.
7. Serve each lasagna slice with a dollop of pesto.