i made this lasagna for my husband who can not have tomato based foods. i love all things pasta and missed making lasagna. i figured why not give pesto a whirl. turned out pretty good! i did add some marinara to each layer on half but honestly i enjoyed it better without. the pesto was pretty tasty and i have a decent amount left over for another pasta dish later this week.
1 large carrot
3 or 4 sweet peppers or 1 large red bell pepper
1 package whole wheat lasagna noodles
1 small container of ricotta cheese
2 cups mozzarella cheese
a few leaves of chopped chard
1 large bunch of chard
a few sprigs of basil
1 cup almonds or walnuts
1/4 cup Parmesan cheese
1/4 cup Gorgonzola
3 cloves garlic
olive oil and lemon juice
*start by combining all pesto ingredients in a food processor or blender. alternate streaming in olive oil and little dashes of lemon juice until desired constancy(creamy paste) more olive oil than lemon juice ( i taste as i go to make sure i have not gone overboard) set aside
* slice zucchini length wise into thin strips a quarter of an inch thick and peppers into strips. brush with olive oil and season with salt and pepper. put in oven on 400 until just tender.
*cook pasta according to package direction, drain and set aside
*mix ricotta and egg in a bowl, add salt and pepper to taste
*to build lasagna spread some pesto on bottom of a 9x13 pan. lay down first layer of noodles.
-spread more pesto on noodles and some of cheese mixture, half the shredded carrot then sprinkle some of the motz. cheese on top.
-next instead of noodles, layer the zucchini then spread more pesto, cheese mix, 1/2 chopped chard ,the peppers and the rest of the shredded carrots.
-one more layer of noodles, more pesto, remaining cheese mix, remaining chard and shredded motz.
bake at 350 for 30-45 min or bubbly and golden brown on top.