Spicy Pesto Veggie Lasagna

my fav lasagna EVER

I made this for staff food the other week and it was a complete hit! Having a spicy pesto to compliment and cut through the richness of the cheese makes ALL the difference. PLEASE ENJOY AND MAKE!!! <3

Ingredients:

1 box of lasagna noodles boiled al dente
2-3 zucchinis sliced
1 eggplant sliced
- drizzle of olive oil and salt
1.5 containers whole milk ricotta
2 tbsp pesto
1.5 tbsp calabrian chili paste
1 tbsp chopped herbs (thyme and rosemary or mint)
1/2 a lemon juice plus the zest
salt and pepper to taste
drizzle of olive oil
1.5 cups shredded mozarella
1 cup shredded parmesan
you can add more red pepper flakes or dried seasoning as you prefer

Method:

Preheat your oven to 400 F or 205 C. Slice your zucchini and eggplant into planks and drizzle with olive oil and salt.

Lay them flat on a baking sheet lined with parchment paper and bake for 25 minutes, flipping halfway. This is to help dry off any excess moisture.

Make your ricotta by mixing the ricotta, pesto, chili paste, herbs, lemon, salt, pepper, and olive oil.

Shred the two cheeses and set to the side.

Boil your lasagna noodles for 3-4 minutes and drain and rinse with cold water so they don’t overcook.

Drop the oven temp to 350 F or 170 C.

In a baking tray-

layer the ricotta, then a few sheets of noodles, then a layer of zucchini and eggplant, then the two cheeses. Repeat these layers until all the ingredients are finished.

Cover in foil and bake for 30 min. Then, remove the foil and bake for another 10 minutes or until the top is golden brown and bubbly.

Let cool for 10 min before slicing and eating.