This vegetarian lasagna requires making a couple of components, but it comes together quickly because those components don’t need to be cooked. Just blend basil, Parmesan, pine nuts, and garlic in a food processor for the pesto. Use the same food processor—you don’t even need to wash it—to make the pea, ricotta, and Parmesan cheese filling, and layer that along with the pesto between no-boil noodles. Top it with mozzarella cheese and bake it for a new twist on vegetarian lasagna that’s as satisfying as a meat-and-tomato-sauce version.
What to buy: Be sure to buy whole-milk ricotta, or you can make your own.
This recipe was featured as part of our lasagna recipe slideshow.
For the pea and cheese filling:
It's Halloween party season, which means candy corn, punch bowls with floating eyeballs, lots of pumpkins...