Fine Cooking

Servings: 4

This free-form, no-bake lasagne features fresh flavors and is much quicker to make than traditional vegetable lasagne.

Ingredients

Kosher salt
6 dried lasagna noodles
2 Tbs. unsalted butter
3 Tbs. pine nuts
1 large zucchini, halved lengthwise and thinly sliced crosswise
1-1/4 cups fresh or thawed frozen peas
1/3 cup thinly sliced shallot
1/3 oz. Parmigiano-Reggiano, finely grated (1/3 cup); more coarsely grated for serving
9 oz. ricotta cheese (about 1 cup)
Freshly ground black pepper
1/2 cup store-bought or homemade basil pesto

Calories (kcal) : 380
Fat Calories (kcal): 180
Fat (g): 20
Saturated Fat (g): 10
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 5
Cholesterol (mg): 50
Sodium (mg): 210
Carbohydrates (g): 35
Fiber (g): 4
Sugar (g): 6
Protein (g): 16

Preparation

Bring a large pot of well-salted water to a boil. Boil the noodles according to package directions until al dente. Drain and rinse under cool water. Cut each noodle in half crosswise and set aside.
Meanwhile, melt the butter in a 10-inch skillet over low heat. Add the pine nuts and cook, stirring occasionally, until lightly browned, about 1 minute. With a slotted spoon, transfer the nuts to a small bowl. Increase the heat to medium, add the zucchini, peas, and shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add the Parmigiano and toss gently to coat.
Season the ricotta with 1/4 tsp. each salt and pepper. Place one noodle half on each of four plates, and spread a dollop of ricotta over each one. Divide about half of the vegetable mixture among the noodles, spreading it evenly over the cheese. Top with another noodle and repeat. Top with a third noodle, the pesto, pine nuts, and the coarsely grated cheese, and serve.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(4 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Lasagne Noodles
Buy Now
IN THIS RECIPE
Pine Nuts
Buy Now
IN THIS RECIPE
Zucchini
FEATURED
Rhubarb

Reviews

Rate or Review

Reviews (4 reviews)

grlup | 10/09/2018
Most excellent! Loved this and fairly easy to put together. Very fresh tasting.
IL | 08/15/2018
To make this even better, I would spread a bit of the pesto on each layer of the lasagna noodles to add some additional flavour. I seasoned the vegetable mixture rather than the ricotta cheese and used a sun-dried tomato and basil pesto as that is what I had available in the fridge.
SJP5117 | 08/15/2018
This is a strange recipe but it is quite delicious, sort of healthy, and super easy to make. We had it with some spinach/feta chicken sausage.

Has anyone tried freezing portions for later use?
MarieKratsios | 08/04/2016
This was a big hit! This was not a baked lasagna, but a "constructed" lasagna. Don't try to make this for a dinner party...it's easy to make buy requires a lot of last minute "assembly." Great for 1-4 people.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Zucchini, Pea, and Pesto Lasagne
Yield: 4 servings
Cuisine: Italian
Ingredients: Kosher salt; 6 dried lasagna noodles; 2 Tbs. unsalted butter; 3 Tbs. pine nuts; 1 large zucchini, halved lengthwise and thinly sliced crosswise; 1-1/4 cups fresh or thawed frozen peas; 1/3 cup thinly sliced shallot; 1/3 oz. Parmigiano-Reggiano, finely grated (1/3 cup); more coarsely grated for serving; 9 oz. ricotta cheese (about 1 cup); Freshly ground black pepper; 1/2 cup store-bought or homemade basil pesto