Monday, October 6, 2014

Green Lasagna

Yum

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


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

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.

Green Lasagna:  A meatless lasagna layered with green vegetables, cheese, chickpeas, and 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

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


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.

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



For more vegetarian/meatless recipes check out:





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16 comments:

  1. This looks so yummy! Pinned.

    Last time my husband was out of town I made up some of my skillet lasagna and ate and ate it. http://somebodysdinner.blogspot.com/2014/03/skillet-lasagna.html

    My husband isn't a red sauce fan, but maybe he would like this. He does like spinach.
    Thanks for the idea. I could always use another healthier main course idea for my house.

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  2. Thanks Julie. I always like to cook up a big meal that I can eat all week when my husband's away and it's just me. Lasagna is always a good choice. Your skillet lasagna looks great.

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  3. I love that it is meat free. Love the veggie too.

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  4. We love Veggie Lasagna, your combination looks delicious! Thanks so much for sharing your awesome post with Full Plate Thursday and have a great weekend!
    Hope to see you again real soon,
    Miz Helen

    ReplyDelete
  5. This looks fabulous! Pinned. We couldn't think of anyone better to party with! Thank you for stopping by. I hope to see you on Monday at 7 pm. http://loulougirls.blogspot.com/

    Happy Saturday! Lou Lou Girls

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  6. Miranda PapandreouOctober 12, 2014 at 7:13 AM

    Thanks for pinning at TYSH! Green lasagna sounds perfect for my plan to start doing meatless mondays!

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  7. Never tried it...but you always make stuff I wanna give a go :)

    Thanks so much for linking up at Teach Me Tuesday party last week. I look forward to seeing what you link up again this week. Hope you'll be there!

    Have an awesome week :)

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  8. Thanks Miz Helen and thanks for the party.

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  9. Thanks Miranda. Meatless Mondays, or any days are great.

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  10. Hi Joy,
    What a delectable dish you have created! I am sure it will be a hit with my hubby! I like the idea of using spinach for the pesto! Thank you for sharing your Green Lasagna recipe with us at the Plant-Based Potluck Party Blog Hop! I appreciate it.

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  11. Thanks Deborah. I put spinach in the pesto just because I wanted to squeeze in as much nutrition and fiber as possible so I'm glad you like it. There was still plenty of basil to give it that 'pesto' flavor. It would actually be a great way to trick picky eaters into eating and loving spinach.

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  12. Congratulations!! Your recipe has been
    featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on
    over and grab a feature button and link up your latest culinary creations.
    Congrats again.

    Link-à http://bit.ly/1DwwN2k

    Lori

    ReplyDelete