Vegetable Lasagna

Vegetable Lasagna


  • 1/2 c pesto
  • 1/3 c heavy cream
  • 1/2 c green beans, cut into 1" pieces
  • 1 c zucchini, peeled and cubed
  • 1/2 c green peppers, chopped
  • 4 ripe tomatoes, cut 1/4" thick
  • 9 uncooked lasagna noodles
  • 6 T ricotta cheese
  • Italian seasoning
  • 1 c shredded cheese


In a large bowl, mix pesto and cream until blended. Add beans, zucchini, and peppers. Toss to coat. In a 9" x 13" baking pan, create layers as follows: tomatoes 3 lasagna noodles pesto-veggie mixture ricotta cheese 3 lasagna noodles tomatoes pesto-veggie mixture 3 lasagna noodles shredded cheese Cover with aluminum foil and bake in a 350 degree oven for 30-40 minutes. Note: You can also use traditional tomato and meat sauces with no-boil noodles.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Lasagna"

Close Window