Chowhound Giveaway: SMEG Retro Stand Mixer Enter
+

Pesto and Pea Lasagna

Pesto and Pea Lasagna
Lasagna Peas Christmas Thanksgiving Italian Baking Noodles Pasta Dinner Party Potluck Parmesan Vegetarian Sauces Dairy Olive Oil Basil Garlic Dinner Italian-American Leftovers Casserole Cream Cheese Fall Winter Comfort Food Vegetables Main Dish Easy
Sign up to save this recipe to your profile Sign Up Now ›
Lasagna Peas Christmas Thanksgiving Italian Baking Noodles Pasta Dinner Party Potluck Parmesan Vegetarian Sauces Dairy Olive Oil Basil Garlic Dinner Italian-American Leftovers Casserole Cream Cheese Fall Winter Comfort Food Vegetables Main Dish Easy
8 to 12 servings Easy
Total:
9 Ratings 

Ingredients (17)

For the pesto:

  • 2 cups tightly packed fresh basil leaves (about 2 1/2 ounces)
  • 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
  • 2 tablespoons toasted pine nuts
  • 2 medium garlic cloves, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil

For the pea and cheese filling:

  • 3 cups whole-milk ricotta cheese (about 1 1/2 pounds)
  • 1 pound frozen peas, thawed
  • 1/3 cup finely grated Parmesan cheese (about 1 ounce)
  • 2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 cup heavy cream

To assemble:

  • 1/2 cup heavy cream
  • 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
  • 1/2 cup toasted pine nuts
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • Olive oil, for coating the foil
Try Amazon Fresh
Nutritional Information
  • Calories623
  • Fat44.46g
  • Saturated fat20.27g
  • Trans fat0g
  • Carbs33.96g
  • Fiber3.45g
  • Sugar4.86g
  • Protein23.53g
  • Cholesterol108.61mg
  • Sodium543.21mg
  • Nutritional Analysis per serving (10 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

by Amy Wisniewski

Tips for Christmas

Tip
Why Do We Celebrate Christmas on Dec. 25?
There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
Read More
1 of 3
Next: What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
Tip
What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.
Read More
2 of 3
Next: How Can We Celebrate Christmas?
Tip
How Can We Celebrate Christmas?
Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.
Read More
3 of 3
Next: Why Do We Celebrate Christmas on Dec. 25?

Instructions

For the pesto:
  1. 1Heat the oven to 375°F and arrange a rack in the middle.
  2. 2Combine all of the ingredients except the oil in the bowl of a food processor fitted with a blade attachment. With the food processor running, add the oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the bowl, then pulse to finish incorporating all of the ingredients. Transfer the pesto to a small bowl and set aside. Reserve the food processor and blade (no need to wash them).

For the pea and cheese filling:

  1. 1Place all of the measured ingredients except the cream in the bowl of the food processor fitted with the blade attachment. With the food processor running, add the cream in a slow, steady stream until the mixture is almost smooth but some texture remains, about 45 seconds. Taste and season with additional salt and pepper as needed. Leave the filling in the food processor.

To assemble:

  1. 1Pour the cream evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 lasagna noodles, allowing them to overlap slightly. Using a spoon, evenly spread a third of the pea-ricotta filling over the noodles, then evenly spread half of the pesto over the filling. Evenly sprinkle half of the pine nuts over the pesto.
  2. 2Cover with another layer of 4 noodles. Evenly spread another third of the pea-ricotta filling over the noodles. (Do not cover with pesto.)
  3. 3Cover with the last 4 noodles. Evenly spread the remaining third of the pea-ricotta filling over the noodles, then evenly spread the remaining half of the pesto over the filling. Evenly sprinkle the remaining half of the pine nuts over the pesto. Evenly arrange the mozzarella slices over the top. Coat 1 side of a large piece of aluminum foil with olive oil and cover the dish tightly with the foil, oil-side down.
  4. 4Bake until the sauce is starting to bubble around the edges, about 35 to 40 minutes. Remove the foil and continue baking until the top and edges of the lasagna are lightly browned in spots and the filling is bubbling, about 15 minutes more. Let cool at least 10 minutes before serving.
Load Comments

Recommended from Chowhound

Zero-Waste Watermelon Gazpacho
(10:29)
Video from CHOW-TO
Follow
In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.
Up Next
Vegan Lasagna
(02:13)
Up Next
Easy Spinach Lasagna
(01:33)
What Is Chuseok (aka, Korean Thanksgiving)?
Explore

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...