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pesto mushroom lasagna easy recipe
Milica

Pesto Mushroom Lasagna Recipe

Pesto Mushroom Lasagna is a creative and delicious twist on the traditional lasagna, replacing the usual meat and tomato sauce with a fresh and aromatic basil pesto, earthy mushrooms, and a blend of creamy cheeses.
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Cook Time 20 minutes
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

For the Pesto
  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts or walnuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Salt and pepper to taste
For the Lasagna
  • 12 lasagna noodles regular or no-boil
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups mixed mushrooms , sliced such as cremini, oyster, and button
  • 2 cups fresh spinach leaves
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup cherry tomatoes, halved
  • Salt and pepper to taste

Method
 

Prepare the Pesto
  1. Blend the Ingredients: In a food processor, combine the fresh basil leaves, garlic cloves, pine nuts or walnuts, and grated Parmesan cheese. Pulse several times until the ingredients are finely chopped and well blended.
  2. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Season with salt and pepper to taste. Set the pesto aside for later use.
Cook the Mushrooms and Spinach
  1. Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for about 3–4 minutes or until the onion becomes soft and translucent.
  2. Add the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5–7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
  3. Incorporate the Spinach: Add the fresh spinach leaves to the skillet and cook for an additional 2–3 minutes or until the spinach is wilted. Season the mushroom-spinach mixture with salt and pepper to taste, then remove from heat and set aside.
Assemble the Lasagna
  1. Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure the lasagna bakes evenly and develops a golden, bubbly top.
  2. Cook the Lasagna Noodles: If using regular lasagna noodles, cook them according to the package instructions until they are al dente. Drain and rinse the noodles under cold water to prevent them from sticking together. If using no-boil noodles, you can skip this step.
  3. Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil or non-stick cooking spray. Spread a thin layer of pesto sauce (about 1/4 cup) over the bottom of the dish. This adds flavor and prevents the noodles from sticking.
  4. Layer the Lasagna: Place a layer of lasagna noodles over the pesto in the baking dish. Spread a layer of ricotta cheese over the noodles, followed by a layer of the mushroom-spinach mixture. Sprinkle a generous handful of shredded mozzarella cheese over the top.
  5. Add Cherry Tomatoes: Scatter a few halved cherry tomatoes over the mozzarella for a burst of freshness and color. The tomatoes also add a slight tanginess that balances the richness of the cheese and pesto.
  6. Repeat the Layers: Repeat the layering process — noodles, pesto, ricotta, mushroom-spinach mixture, mozzarella, and cherry tomatoes — until all the ingredients are used, ending with a final layer of mozzarella cheese on top.
Bake the Lasagna
  1. Bake in the Oven: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the lasagna for about 30 minutes or until it is heated through and the cheese is melted.
  2. Remove the Foil and Broil: After 30 minutes, remove the foil and bake for an additional 10–15 minutes, or until the top is bubbly and lightly browned. For an extra golden, crispy top, switch the oven to broil for the last 2–3 minutes of cooking, watching closely to prevent burning.
Serve and Enjoy
  1. Rest Before Serving: Allow the lasagna to rest for about 10 minutes after removing it from the oven. This helps the layers set and makes it easier to slice and serve.
  2. Garnish and Serve: Garnish the lasagna with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve with a side salad or garlic bread for a complete meal. Enjoy this fragrant and hearty Pesto Mushroom Lasagna!