Green Lasagna

A meatless lasagna layered with green vegetables, cheese, chickpeas, and pesto.

I had a craving for lasagna.  I also wanted to try a pesto lasagna.  Since pesto is green I decided to go with a green theme and this made me want to make it meatless.  To add extra nutrients and fiber I also added spinach to the pesto.  To make a non-meat layer of protein, fiber, and vegetables I decided to chop up some chickpeas with shredded zucchini and ricotta.  Of course, I still used plenty of mozzarella and plain wheat lasagna noodles.  The results were fantastic.  It was full of flavor and absolutely delicious.  I made this when my husband was out of town and I was happy to eat this all week long.

Green Lasagna: #vegetarian #pesto lasagna  [Tweet this]

Green Lasagna

Prep time:  30 minutes

Cook time:  45 minutes

Servings:  6-8

Ingredients:

Spinach Pistachio Pesto

Prep/cook time:  15 minutes
Servings:  3 cups

1/2 cup pistachios
5 cloves garlic
1/4-1/2 cup parmesan
2 cups frozen spinach, thawed and excess moisture squeezed out
5 cups basil leaves
1/2-1 cup olive oil

Place all but olive oil in a blender or food processor and blend while slowly adding the olive oil until smooth and creamy.  This makes a lot of pesto and extra freezes well.  Makes about 3 cups of pesto.

Lasagna

2 cups chickpeas, cooked or canned
3 small zucchini, shredded
1-2 cups ricotta
1 egg
2 Tbsp granulated garlic
2 Tbsp dried minced onion
salt and pepper to taste
Lasagna noodles, cooked al dente
1-2 cups Spinach Pistachio Pesto (or your favorite)
Mozzarella, shredded

Roughly chop the chickpeas and mix (in a large bowl) with the shredded zucchini, ricotta, egg, garlic, onion, and salt and pepper.  Set aside.

Spread a thin layer of pesto on the bottom of a lasagna pan and cover with a layer of noodles.

Spread another thin layer of pesto on top of the noodles then top with chickpea mixture, mozzarella, and another layer of noodles.  Continue in this fashion until the chickpea mixture is all used and the pan is full.

Finish by topping the last layer of noodles with pesto and mozzarella.  You can cover with plastic wrap and refrigerate it until ready to bake (up to 1 day).

Bake lasagna at 350 degrees F for 30-45 minutes, uncovered, until well browned and bubbly.

Allow to cool for about 15 minutes before slicing and serving.  Makes 6-8 servings.

Enjoy.

For more vegetarian/meatless recipes check out:

Garlic Butter  Gnocchi

Hoisin Baked Tofu Vermicelli

Very Veggie  Pasta

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