I hope you’re sitting down.
Because the dish I’m going to share with you tonight is one that dreams are made of.
I’m not kidding. This was my most requested and most popular dinner recipe from back in my non-Specific-Carb-Diet days.
Feast your eyes upon….
My PESTO LASAGNA.
I mean, hello. It is just begging for a close up, am I right?
This symphony of colors, textures, and flavors is a show stopping recipe. The reviews I got from people who tried this were, in a word…raving.
Not to mention…it’s gluten free, and vegan.
So go ahead. Roll up your sleeves, and make this dish. Tonight. Order your Amazon fresh delivery, (AKA: unlimited grocery delivery for 14.99 month – try it for FREE by clicking here) get the ingredients delivered and prepare to enjoy some delicious grub.
Here’s What You Need: (Serves 4)
Pesto: (Option: use store-bought)
1 cup fresh basil
1/2 cup toasted pine nuts
1-2 Tbsp EVOO
juice of 1/2 lemon
2 garlic cloves
1 Tbsp water (more or less until you get the desired consistency)
salt and pepper
7 button mushrooms, sliced
1 bunch asparagus, ends cut off, and cut into half-inch pieces
1/2 yellow onion, diced
3 garlic cloves, minced
2 handfuls of spinach, chopped
1/4 cup white wine
1 can of diced tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
10 olives, sliced
Cheese of choice — Daiya (or regular) mozzarella shreds, or Parmesan cheese
Preheat oven to 350 degrees F.
Make the pesto by combining all the ingredients in the food processor. Process until smooth, scraping the sides of the food processor several times. ((Option: Use store bought pesto. It won’t be nearly as good, but hey – sometimes you just need a shortcut!))
While you are cooking your veggies, cook the brown rice noodles (or lasagna noodle of choice) per/package directions, until al dante. Drain, rinse, and lay them in a single layer to cool.
In a big frying pan, sautè the onions over medium-high heat in 1 Tbsp EVOO with salt, pepper, 1/2 tsp dried basil and 1/2 tsp dried oregano.
After about 5 minutes, add in the asparagus and let it cook for about 4 minutes. Then, stir in the garlic and mushrooms. Let them cook down until they release their moisture. Next, add the spinach and stir in the white wine to wilt it.
Finally, stir in the canned tomatoes and warm through, about three minutes. Then, turn off the heat, add the olives and you’re ready to start assembling the lasagna!
Spray a lasagna dish with olive oil spray, and spoon a little bit of the sauce mixture on the bottom.
Then, place a layer of noodles. Then, layer on half of your vegetable mixture, Next, another layer of noodles.
Next, take the pesto and spread it evenly over the noodles.
Then, another layer of noodles. Finally, spread the rest of the veggie mixture on top.
If you’d like, you can sprinkle a light dusting of vegan (or regular) mozzarella cheese, or Parmesan cheese on top.
Bake in a 350 degree oven for 15-20 minutes.
Holy camoley, people. This dish is slap-yo-mama good!
I mean, as Guy Fieri would say…”WELCOME TO FLAVOR TOWN!!!”
But seriously – this dish was fantastic. The addition of the pesto to the lasagna made it wonderfully decadent. It gave it a creaminess and freshness that only homemade, fresh basil pesto can provide.
And this medley of vegetables was such a treat! Oh my gosh, was it dreamy. The asparagus gave it almost a lemony earthiness, and a slight crunch!
The tomatoes were slightly acidic, which complimented the bright basil pesto perfectly. The mushrooms were chewy and earthy, while the olives gave it a fantastic salty/briny pop!
Overall, a show stopping dish. One you can be proud to serve at any special occasion!
If you end up giving this recipe a try, let me know what you think!!
I just recently got a text from my cousin across the country that she made this for her boyfriend. As I always say….cooking is my love language! 🙂
Have an awesome evening, friends, and I’ll see ya tomorrow!!
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