A lasagna pasta dish layered with creamy onion garlic sauce, a meaty mixture of mushrooms and zucchini, topped with shredded Italian cheese blend and ricotta cheese, and then topped with a refreshing, spicy spinach and basil pesto sauce and crunchy pine nuts for the best vegetarian lasagna recipe.
Table of Contents
Jump to:
- Vibrant Pesto
- Modern Twist On Classic Lasagna
- The Italian-French Connection
- Ingredients with Steps
- Instructions with Pictures
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tips
- Save the Leftovers
- Frequently Asked Questions
- Vegetarian Recipes
- Pasta Recipes
- 📖 Recipe
- Subscribe to my YouTube Channel
- Have a Comment or Question?
Vibrant Pesto
Pesto is a classic Italian sauce made from fresh basil leaves, pine nuts, garlic, parmesan cheese, and olive oil, all blended into a vibrant, aromatic paste. It originated in Genoa, Italy, with a history dating back to Roman times, when a similar sauce called "moretum" used crushed herbs and cheese.
Over time, pesto has evolved from its regional roots to become a staple in kitchens worldwide, prized for its fresh flavor and versatility. In this lasagna dish, pesto enhances the layers with its spicy, herbaceous notes, while the blanching technique ensures a bright green color by using spinach alongside basil.
This twist preserves the pesto's vibrant hue and adds a nutritious element to the lasagna, making it a refreshing complement to the creamy mushroom and zucchini layers.
Modern Twist On Classic Lasagna
Lasagna is a beloved Italian dish consisting of layers of pasta, sauce, and various fillings, traditionally baked to create a comforting, hearty meal. Its origins trace back to ancient Greece and Rome, where cooks prepared similar layered dishes, but the modern version developed in Italy during the Middle Ages.
Similar dishes, such as Greece's pastitsio, Mexico's pastel Azteca, and France's gratin, can be found worldwide. My inspiration for this recipe stems from a deep love for vegetable lasagna made with béchamel sauce, a rich, creamy white sauce, and one of the five mother sauces in classical French cuisine.
By blending the savory elements of mushrooms and zucchini with the creamy béchamel and spinach pesto, this dish offers a modern twist on the traditional lasagna while maintaining the essence of classic comfort foods.
The Italian-French Connection
The connection between Italian and French cuisine runs deep, with history showing how the de Medici family shaped both during the Renaissance. I was fascinated by the de Medicis when I first learned about them in culinary school.
It was the first time I realized how a group of people could significantly influence another culture—and how easily those influences can be lost if we don't preserve history. The more I delve into cuisine history, the more I see that every plate tells a story, like a magical orb replaying the interactions, migrations, and adaptations of flavors as they evolve in new environments.
Looking for authentic Italian recipes? Check out Inside the Rustic Kitchen and Recipes from Italy.
The Italian influence introduced refined cooking methods and a variety of ingredients to French kitchens, leading to the development of dishes that continue to bridge the two culinary traditions.
The Italian pesto and French béchamel elements in this lasagna recipe showcase this historical connection, creating a dish that celebrates both cultures' rich culinary heritage and innovation.
It is interesting to mention how classical French cuisine was seen as the mother of all European cuisine, but should we be thanking the Italians? What do you think?
Get Cooking with More Italian-inspired Recipes
- Italian Chicken Sausage Stuffed Portobello Mushrooms with Burrata (my fave!)
- Easy Cheesy Chicken Tortilla Lasagna
- Spicy Pesto Chicken Pasta Homemade One-Pot-Meal
- Jalapeño Pesto and Argentinian Shrimp Pasta (popular)
- Homemade Easy Spicy Basil Pesto (popular)
Ingredients with Steps
To prepare this dish, begin by cooking the pasta and optionally blanching the spinach and basil for a brighter color. But that is an optional step. For the sauce, melt butter in a saucepan over medium heat, then add minced garlic and chopped onion, sautéing until fragrant. Stir in flour, cook briefly, and gradually whisk in milk and heavy cream to thicken, adding nutmeg, salt, and pepper.
Simultaneously, cook the lasagna pasta sheets in salted water. For the pesto, blend (blanched) spinach, basil, parmesan, toasted pine nuts, garlic, and red pepper flakes in a processor, drizzling in olive oil until smooth. In a skillet, sauté mushrooms and zucchini in olive oil, seasoning with salt and pepper, until tender and golden.
Preheat the oven to 375°F and grease a 13x9-inch baking dish. To assemble the lasagna, layer creamy sauce, lasagna noodles, the mushroom mixture, shredded cheese, and ricotta, and repeat the layers, ensuring even coverage with each ingredient.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Pesto - A sauce made from fresh basil, pine nuts, garlic, parmesan cheese, and olive oil.
- Bechamel - A creamy white sauce made from butter, flour, and milk, one of the five mother sauces of French cuisine.
- Nutmeg - Nutmeg traditionally flavors French béchamel sauce. It is a classic ingredient that adds a subtle warmth and complexity to the sauce, which is one of the five "mother sauces" in French cuisine. Nutmeg complements the creamy and rich flavors of béchamel, making it a common addition to traditional French recipes.
- Blanching - A cooking technique that briefly boils and quickly cools vegetables to preserve their color and texture.
- Pine Nuts - Pine nuts are the edible seeds of pine trees, known for their buttery texture and rich, nutty flavor, commonly used in Mediterranean and Middle Eastern dishes like pesto and salads.
See the recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Make the Sauce Base
Mastering the art of slightly browning the onions and garlic is a crucial step that significantly enhances the flavor of the foundation of the sauce.
Adding flour to fat is the beginning process of making a roux.
A roux is a mixture of equal parts fat (such as butter) and flour cooked together to thicken sauces and soups, forming the base for classic sauces like béchamel and velouté.
Cook the roux until slightly brown.
You can use a whisk or a wooden spoon as long as you can incorporate the ingredients while scraping the bottom of the pan.
At this point, flavor with nutmeg.
Make the Pesto
Using the food processor is a convenient way to combine all the ingredients to make a paste.
Slowly add the olive oil to promote bonding with the rest of the ingredients, breaking down the oil into small particles, known as the emulsification process.
Adding blanched spinach and basil to this pestle recipe creates a bright green color.
Cook the Vegetables
Add the mushrooms first to the bottom of the saute pan, since they do not burn easily and add moisture to and steam to cook the vegetables quickly.
Remove the lid to expose the browned mushrooms. At this point, mix the vegetables to continue browning all the vegetables to enhance flavor.
Assemble Layers
To prevent sticking, add a thin layer of sauce to the bottom of the baking dish.
The noodles are placed side by side.
Be sure to portion the ingredients evenly when assembling the layers.
Next, the cheese layers are added.
The ricotta cheese is added to the center of where the lasagna will be cut. For example, this is divided into six.
Then, the creamy sauce is added at the top, allowing the cheese and the sauce to melt into the vegetables.
Then, repeat the process for the next layer in the same order for a nice presentation.
Finish with Toppings
On the final layer, add the rest of the vegetables and cheese.
The thick sauce is poured evenly across the top.
When spreading the sauce, be sure to leave open spaces.
Next, add a layer of pine nuts before adding the shredded cheese to help prevent burning.
Then, evenly sprinkle the cheese on. Following these steps will create a beautiful presentation of the lasagna dish.
Bake
When placing the aluminum foil over the baking dish, ensure that it is not pressed in the middle to prevent ruining the presentation.
The lasagna is ready when the sides are crisp and the cheese is melted; the dish has to rest to allow the cheese to solidify for a nice presentation with a clean cut.
Substitutions
Dairy-Free
- Milk - Use dairy-free butter and milk for the béchamel sauce, such as nut milk (e.g., almond, cashew, soy, etc.).
- Heavy Cream - Use coconut cream, which provides a similar creamy texture and richness to dishes.
- Shredded Italian Blend Cheese - Substitute with vegan parmesan and ricotta cheeses. Vegan ricotta cheese is typically made from blended cashews or almonds, tofu, lemon juice, and nutritional yeast to mimic traditional ricotta's creamy texture and tangy flavor.
Gluten-Free
- Lasagna Noodle Sheets - Use gluten-free lasagna noodles.
- All-Purpose Flour - Replace it with a gluten-free flour blend for the béchamel sauce. Try sorghum flour.
Vegetarian
- This dish is naturally vegetarian, as it contains no meat. The creamy mushroom and zucchini layers and the spinach pesto provide a rich, satisfying flavor without needing any animal protein.
Convenience
- Pine Nuts - These can be replaced with walnuts, pistachios, or almonds.
- Lasagna Sheets - Create this dish with other kinds of pasta, like spaghetti or penne pasta for a baked pasta dish.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Marinara Sauce Variation - Replace the creamy onion garlic sauce with marinara sauce for a tangy, tomato-based twist that pairs beautifully with the spinach pesto and vegetables.
- Crumbled Italian Chicken Sausage Variation - Add crumbled Italian chicken sausage to the sautéed mushrooms and zucchini for a hearty, savory addition that enhances the dish's flavor and texture.
Equipment
- Saucepan - Used to prepare the creamy onion garlic sauce by melting butter, sautéing onions and garlic, and whisking in milk and cream to create a smooth, thickened base for the lasagna. I used the American-made chef-trusted All-Clad D3 3-Ply Stainless Steel Sauce Pan to develop this recipe.
- Food Processor - Essential for making the spinach pesto, this tool combines blanched spinach, basil, parmesan cheese, toasted pine nuts, garlic, and olive oil into a smooth, vibrant paste that adds a fresh and spicy layer to the dish. I used the KitchenAid 3.5 Cup Food Chopper.
- Large Skillet - Used to sauté the mushrooms and zucchini, allowing them to cook evenly and develop a golden, slightly caramelized texture, adding a rich, savory flavor to the lasagna. I used the All-Clad D3 3-Ply Stainless Steel Sauté Pan.
- Oven - Preheats to 375 degrees Fahrenheit and bakes the assembled lasagna, melting the cheese and marrying the flavors of the layers for a perfectly cooked, comforting meal.
- 13 by 9-inch Baking Dish - Serves as the vessel for layering the lasagna components, providing ample space for the noodles, sauces, and vegetables to cook evenly and hold their shape during baking. I used the Pyrex Easy Grab 2-Pack Glass Baking Dish Set.
- Aluminum Foil - Used to cover the lasagna while baking; this helps retain moisture and heat, ensuring the noodles cook through and the flavors meld before removing it for the final browning stage.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place it in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. The meal will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
I use the Freshware Meal Prep Containers for meal prep.
Cooking Tips
- Prevent Sticking - To prevent the lasagna noodles from sticking together, drain them, lay them out on a tray, splash them with olive oil, and gently combine them while layering them to cool down.
Save the Leftovers
I usually cook extra noodles in case some break. During my busy weeknight cooking days, I save the leftovers to slice up and throw into quick soups.
I use one strip of parchment to prevent freezer burn if placed in the freezer and layer each with plastic wrap, stack, and roll.
Then, place it in a reusable bag.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Yes, you can assemble the lasagna a day in advance and store it in the refrigerator. Bake it when you're ready to serve a great meal without the last-minute rush.
Feel free to add or substitute other vegetables like bell peppers, eggplant, or more well-drained spinach for a personal touch.
Absolutely! This lasagna freezes well. Just ensure it’s fully cooled before wrapping it tightly and placing it in the freezer.
Yes, you can add more red pepper flakes to the pesto or sprinkle chili flakes between the layers for an extra kick.
Its rich, creamy flavors with fresh, spicy pesto and versatile vegetable layers make it a comforting and satisfying dish perfect for family traditions and special occasions.
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- How to Make Multigrain Rice | Purple Rice Recipe
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Spicy Falafel Pita Sandwich & Lemon Tahini Dressing
- Vegetarian Smoky Chipotle Chorizo and Bean Stew
Pasta Recipes
Looking for other pasta recipes like this? Try these:
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Simple Spicy Garlic Chili Sauce Chicken Pasta
📖 Recipe
Creamy Spinach Pesto Mushroom Lasagna
Ingredients
For the Creamy Garlic Onion Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 large onion finely chopped
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
For the Spicy Spinach Pesto
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves blanched
- ⅓ cup Italian shredded cheese blend
- ¼ cup toasted pine nuts
- 2 cloves garlic
- ⅓ cup olive oil
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
For the Lasagna
- 1 package 6 to 9 sheets of lasagna noodles, cooked according to package instructions
- 2 cups part-skim ricotta cheese
- 3 cups packaged Italian shredded cheese blend
- 1 pound mixed mushrooms such as cremini, shiitake, and button, sliced
- 2 medium zucchinis sliced
- 2 tablespoons olive oil
- 2 cups fresh spinach leaves
- ¼ cup pine nuts
Equipment
- Aluminum Foil
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Important: Before starting the recipe, make sure to begin the process of cooking the pasta. In addition, for a bright green color blanch the spinach and basil first as well, but this is optional.
- Make the Sauce Base: In a saucepan over medium heat, melt the butter. Then, add the minced garlic and chopped onion, and saute until fragrant and translucent, for about 5 minutes.
- Thicken the Sauce: Stir in the flour and cook for another2 minutes, until slightly golden. Then, gradually whisk in the milk and heavy cream, ensuring there are no lumps. Reduce the heat to low and add the ground nutmeg, salt, and pepper. Continue to cook, stirring occasionally, until the sauce thickens, about 10 minutes. Remove from heat and set aside.
- Check the seasoning for salt balance and adjust accordingly. While the sauce cooks, make the pasta.
- Prepare the Spinach Pesto: Combine the (blanched) spinach, basil leaves, parmesan cheese, toasted pine nuts, garlic, and red pepper flakes in a food processor. Then, slowly drizzle in the olive oil with the processor running until the mixture is smooth and well combined into a paste.
- Season with salt and pepper to taste. Set aside.
- Saute the Vegetables: Heat the olive oil over medium-high heat in a large skillet. Add the sliced mushrooms first, then the zucchini on top, salt, and pepper, and cover for 5 minutes undisturbed. Then, uncover, carefully scrap the bottom, gently combine the vegetables, and cook uncovered until tender, liquids have evaporated, and slightly golden, about 3 to 5 minutes. Remove from heat and set aside.
- Set the Oven: While the vegetables cook, preheat the oven to 375 degrees Fahrenheit. Then, lightly grease a 13 by 9 inches baking dish. (The quickest and easy way is to add a drop of oil to a paper towel or clean kitchen towel and completely wipe the inside of the baking dish with it.).
- Assemble the Lasagna: Spread a thin layer of the creamy garlic onion sauce on the bottom of the dish. Next, evenly over the sauce, place a layer of lasagna noodles (about 3 pieces) side by side. Then, add and evenly spread one-third of the mushroom lasagna mixture and sprinkle on one-third of the shredded Italian cheese blend. Finally, add large dollops of half of the ricotta cheese and one-third of the creamy sauce and gently spread them evenly across.
- Repeat these steps one more time with the same ratios (i.e., 3 lasagna noodles, ⅓ of the vegetable mixture, ⅓ of the shredded cheese, the remaining ricotta cheese, and ⅓ of the cream sauce, gently spreading for an even layer).
- Finally, place the final layer of lasagna noodles on top. Sprinkle evenly on the remaining vegetable mixture and half of the shredded cheese. Then, pour and spread evenly the remaining cream sauce. Next, add small dollops of the pesto sauce across the top and sprinkle on the pine nuts. Then, add the remaining shredded cheese.
- Bake the lasagna: Cover the baking dish with foil, ensure that the foil is not pressed into the lasagna, and bake it in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
- Rest the Lasagna: Remove the lasagna from the oven and let it cool for 10 minutes before cutting, allowing for the melted cheese to set.
- Serve: Cut into uniform desired portions and serve. Important: Make sure the knife or spatula cuts all the way down to the bottom pasta sheet for a clean presentation.
Video
Nutrition
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Have a Comment or Question?
If you have a question or comment about this recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Barb says
This looks absolutely delicious.
Maika says
Thank you so much! I hope you get a chance to try it, it's really good.