Liz's Pesto Lasagna

"This was an attempt to recreate a yummy pesto lasagna I had in Riomaggiore, Italy on my honeymoon. If, like me, you don't like the tomato sauce and ricotta of traditional lasagna, this is a great alternative! I easily convert this to a vegan dish by using Tofutti Better than Sour Cream and Better than Cream Cheese, with shredded soy cheese."
 
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Ready In:
35mins
Ingredients:
5
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Mix cream cheese, sour cream, and 1 cup cheese, until smooth and creamy.
  • Spread 1/4 cup pesto sauce onto bottom of greased casserole dish.
  • Lay three lasagne noodles over pesto spread, trim if needed.
  • Spread 1/4 cup pesto sauce over noodles, followed by 1/3 of cream cheese mixture.
  • Sprinkle 1/3 cup shredded parmesan over top of layer.
  • Repeat two more layers.
  • Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.

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Reviews

  1. I was served this dish not long ago, and when my mouth bit into the Smooth and Creamy part, I wondered if this was the main part of the meal or had I skipped right to a fabulous dessert. The pesto is a nice alternative to the traditional tomato base, and I have no doubt that before long this chef will be making her own.
     
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RECIPE SUBMITTED BY

Poet/Artist living in central Minnesota. I'm fairly new to the creative game of cooking, as I've always seen myself as a horrible cook (kitchen disasters seem to follow me). However, with the help and encouragement of my good friend, Bill, I am learning to experiment and try my hand at a variety of interesting recipes.
 
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