A filling summer lasagna using homemade kale pesto as the sauce and sliced zucchini to bulk up the recipe.
Cuisine dinener
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 467kcal
Ingredients
Filling
1/4poundzucchinicut into 1/4” thick rounds
1/4cupminced scallionsthrough the greens
1cupwhole milk Ricotta
Pesto
2cupspacked kale leavesstems removed (2 ounces)
1cuppacked basil1 ounce
1/2cuptoasted pumpkin seeds
1/4cupolive oil
3tablespoonslemon juice
1clovegarlic
Pinchof salt
1/2cupwater
Lasagna
4sheets of cooked whole wheat lasagna noodlessee note
2ouncesmozzarella cheeseshredded
Instructions
Slice the zucchini in ¼” thick rounds. Place in a colander in the sink and sprinkle with ¼ teaspoon or so of salt. Toss to coat then let sit for 10 minutes. Rinse then pat dry.
Bring a pot of water to a boil and have an ice bath ready. Add the kale and basil to the boiling water and blanch for 60 seconds. Transfer to an ice bath. Once cool, remove and squeeze out all excess liquid. Place the kale/basil in a blender or food processor along with remaining ingredients for the pesto. Puree until mostly smooth.
Get ready to assemble the lasagna. Preheat oven to 375˚F. Mix ⅓ of the pesto into the ricotta cheese. Of the remaining pesto, using ⅓ in the bottom of the pan. Layer a lasagna noodle over the pesto followed by ⅓ of the ricotta mixture, zucchini, and scallions.
Repeat until you have only one noodle left. Lay the noodle on top and spread the remaining pesto over the noodle and sprinkle with mozzarella cheese to finish. Bake until the lasagna is bubbling and the cheese is browning, 30 or so minutes. Let cool for 5 minutes before slicing.
Notes
Tips & Tricks: The whole wheat lasagna noodles I buy are a big larger than the traditional store-bought lasagna. This is why I use a bread pan. Feel free to use a pan of a similar size that fits your noodles better. Stock up: get the pantry ingredients you will need: zucchini, lasagna noodles, kaleNutrition: see the information.