Ingredients
For Walnut Pesto:
1 cup fresh basil
1/2 cup walnuts
1/2 cup parmesan cheese
2 cloves of garlic
Salt and Pepper to taste
Olive Oil
1/2 to 1 15 oz. jar prepared alfredo sauce (depending on how creamy you want your pesto)
For Lasagna:
1/2 box of no-cook lasagna noodles
2 small zucchini, thinly sliced lengthwise
2 yellow crookneck squash, thinly sliced
2 red, orange, or yellow (or combination) bell peppers, roasted, peeled and chopped
8 oz. baby portabella mushrooms, thinly sliced
6 oz. fresh baby spinach
2 cloves garlic, chopped
8 oz. ricotta cheese
1/4 cup plus 1/2 cup grated parmesan cheese
1/4 cup grated asiago cheese
8 oz. mozzarella cheese, grated
1 egg
Salt & Pepper
Preparation
Preheat oven to 350
For Walnut Pesto:
In food processor, combine first 4 ingredients. With food processor on, slowly add olive oil until you get a pesto consistency. Add salt and pepper to taste. Mix with alfredo sauce. Set aside.
For Lasagna:
Saute mushrooms and garlic with a pinch of salt in olive oil for 5 minutes. Add spinach and saute until just wilted. In large bowl, mix ricotta cheese, egg, asiago cheese, and 1/4 cup parmesan cheese with roasted bell peppers and mushroom spinach mixture. Add salt and pepper to taste.
Layer in 8"x11" glass baking dish:
Pesto Sauce Lasagna Noodles Ricotta Mixture Zucchini Mozzarella Parmesan Pesto Sauce Lasagna Noodles Ricotta Mixture Squash Mozzarella Parmesan Pesto Sauce Lasagna Noodles Ricotta Mixture Pesto Sauce Top with remaining mozzarella and parmesan
Cover with foil and bake for 40 minutes. Remove foil and bake for additional 10 minutes.
