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.

(4 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Lasagne Noodles
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IN THIS RECIPE
Pine Nuts
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Zucchini
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Reviews

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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.

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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