Vegetable lasagna recipe with basil pesto

Vegetable lasagna is my favorurite. The classic beef is also good but I grow out of it. Not sure why it might be that I had too much of it in the past. Does that happen to you as well?

This simple vegetable lasagna is made without tomato sauce, instead I used ricotta and basil pesto.
It has a nice balanced flavours of cheese and vegetables.
I have used mushrooms, mixed peppers, courgette.
You can also swap the ingredients to make it with whatever other vegetable you like.
It’s a free world after all.

vegetable lasagna

This is the easy vegetarian lasagna recipe you will come back to for sure.
Why am I so confident?

Because this vegetable lasagna with ricotta it’s simply the bomb, boom!
Try to believe!

And if you want some more of vegetable lasagna options.. a while ago I made one of the best spinach lasagna I had ever made, you can check it out here.

Get hold of these few this I’ ll write below to make the best easy vegetable lasagna with ricotta and pesto ever experienced.

If you make this vegetable lasagne recipe, I would love to see your photos!
Tag me @foodtoheartblog on Instagram when you are sharing your fantastic plates!
Are you following me on Instagram and Pinterest already? If not, don’t be shy and let’s be friends!

vegetable lasagna

Ingredients for 2 serves of vegetable lasagne with basil pesto and ricotta

Lasagna sheets
250gr ricotta
125gr basil pesto
2 finely chopped garlic cloves
1 small bell pepper
1 small courgette
150gr mushrooms
10 little cherry tomatoes
1tbsp soft butter
200gr grated mature cheddar
black pepper


Firstly let me say that I have used ready to cook lasagna sheets for this vegetable lasagna, but you can of course use either fresh pasta or the dry lasagna that comes in packets. If you are using the dry one, I suggest that you give it a really quick boil at the moment of using it.
It only needs to be very quick cos the pasta will finish it’s cooking process in the oven anyways.

So this being said, lets prepare our vegetables first.
Wash and chop in small dices all three vegetables, the pepper, courgette, tomatoes and mushrooms.

After that you have your vegetables ready, put some olive oil in a frying pan and place it on the stove over medium heat.
Finely chop two garlic cloves then add it to the pan and let it sizzle.
You can now add the vegetable mix to the pan. Fix with salt and pepper to taste.

Let the vegetables soften up for about 5 minutes without adding any water or anymore oil.
When it’s ready, take it off the pan and set aside for a minute.

In a medium bowl place the ricotta cheese, then add 125 gr of basil pesto.
You can indeed swap the basil for sundried tomato pesto if you wish.

Season with salt and black pepper, then give everything a good stir to mix ingredients together.

I have used a rectangular shaped ceramic tray that was just the right size for the lasagna sheets I have used, you can adapt this to your need of course.

Get the tray you will use and spread bottom and sides with some butter.
Lay the first layer of lasagna sheets and cover with the ricotta and pesto mix.
Add the mixed vegetables, sprinkle with some cheddar cheese and top up with another lasagna sheet.
Carry on with as many layers your tray can take.

Spread the top layes with remaining basil pesto and ricotta mix, the sprinkle with a generous amount of grated cheese to cover the top.

Cover the vegetable lasagna tray with foil and bake in preheated oven at 200C for 45 minutes.

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Super tasty and easy vegetable lasagna ready to be served!

vegetable lasagna

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