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LIGHT LASAGNA WITH ROASTED VEGETABLES AND PESTO

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LIGHT LASAGNA WITH ROASTED VEGETABLES AND PESTO

LIGHT LASAGNA WITH ROASTED VEGETABLES AND PESTO

After about 2 hours of work, this lasagna turned out beautifully. It’s a much lighter alternative to traditional ragu lasagna and perfect for both adults and kids — the stretchy mozzarella will win over the little ones!

🕒 Prep Time: 1 hr 30 min

🍳 Cook Time: 30 min
🍽️ Yields: 4 large servings

Ingredients

  • 8 lasagna sheets
  • 1 batch roasted vegetables (see recipe linked)
  • 30 g Parmesan cheese, grated
  • 350 g mozzarella cheese, grated
  • 4 tbsp Genovese pesto
  • 4 tbsp sun-dried tomato pesto
  • A drizzle of oil (for greasing the baking dish)

Instructions

  1. Prepare roasted vegetables following the recipe linked [here]. Once cooked, place vegetables and their sauce in a blender and pulse until you get a chunky purée (not too fine, so some vegetable pieces remain visible).
  2. Grate mozzarella and Parmesan cheese.
  3. Bring a large pot of salted water to a boil. Add lasagna sheets in batches (3-4 sheets at a time, ensuring they don’t stick together) and cook gently until they float (or follow package instructions). Remove sheets carefully with a knife and lay them on a clean cotton towel to drain.
  4. Preheat oven to 200°C (390°F). Lightly oil a 20×20 cm square baking dish (including the edges).
  5. Place 2 overlapping lasagna sheets on the bottom of the dish. Spread 2 tablespoons of Genovese pesto evenly over the sheets.
  6. Spread about 4 tablespoons of the roasted vegetable purée evenly on top.
  7. Sprinkle mozzarella and Parmesan cheese over the vegetables.
  8. Repeat layering with 2 lasagna sheets, spread with 2 tablespoons of sun-dried tomato pesto, followed by vegetable purée, mozzarella, and Parmesan.
  9. Continue layering alternating pestos and vegetables, finishing with 2 sheets topped with sun-dried tomato pesto and a generous layer of mozzarella.
  10. Press down lightly on the assembled lasagna to compact the layers. Cover the dish loosely with aluminum foil, ensuring it doesn’t touch the cheese to prevent sticking.
  11. Bake for 30 minutes, until cheese melts. Remove foil, sprinkle remaining Parmesan on top, and grill for a few minutes until a golden crust forms. If your oven doesn’t have a grill, simply remove the foil and bake until browned.
  12. Let the lasagna rest for about 15 minutes before slicing and serving.

💡 Tips

  • Keep some texture in the vegetable purée for a more rustic bite.
  • Use good quality pestos for best flavor.
  • Allow resting time for easier slicing and improved flavors.

🎉 Perfect For

  • Light but satisfying family dinners
  • Vegetarian and pesto lovers
  • Kids who love gooey mozzarella
  • Seasonal vegetable-focused meals

📝 Final Thoughts

This light vegetable and pesto lasagna is a vibrant, flavorful dish that’s both comforting and fresh. The layers of roasted veggies combined with alternating pestos and melted mozzarella make it a crowd-pleaser perfect for any season.