Vegetable Pesto Lasagna


My boyfriend and I love to cook together. We brainstorm ideas and compromise on what to include and not to include in the recipe. I have final say most of the time ;). We've been making fresh pesto at home a lot lately. It tastes so much better when you make it fresh at home, and its so easy! Oh and way less expensive than buying pesto at the grocery store for almost 8 bucks. You can make a bunch and freeze to use it later if you'd like, but fresh always tastes best!

Anyways, we've been having a lot of pesto to use lately and we wanted to make a lasagne. Then we decided what veggies to use and how to cook the veggies and what not, and we created a masterpiece, if I do say so myself! It came out wonderful, and I can't stop going over to the kitchen and taking little bites out of it…its a problem. But thats how good it is!

Now, the pesto we make does contain parmesan cheese, that can be substituted with nutritional yeast or more nuts. Marscapone cheese is also used in the sauce the vegetables are cooked in. But what I do to balance out this recipe is I split the lasagne in half. One side is for my boyfriend and he like dairy mozzarella cheese, but on my side I use Daiya mozzarella cheese. It melts perfectly and has so much flavor (I think more than the dairy mozzarella).

This vegetable pesto lasagna is a new favorite staple of ours to make, and I'm sure you will feel the same way.

Serves 6-8 


  • 6 sheets, Whole wheat lasagna pasta
  • About 1/3 cup of your favorite pesto
  • Mozzarella cheese (I used Daiya mozzarella cheese)
  • 4 cups vegetable broth


Vegetable Mixture:

  • 2 TBSP olive oil
  • 6 oz. mascarpone
  • 1/2 large eggplant
  • 2 zucchinis
  • 1 package of white button or Bella mushrooms
  • 1 butternut squash
  • 3 0Z fresh spinach
  • 1 Tbsp. dried oregano
  • 1 tsp. chili flakes
  • Salt and pepper to taste

1. Preheat oven to 450'degrees F

2. Boil water for pasta with a tablespoon of olive oil while preparing vegetables.

3. Cut butternut squash, mushrooms, zucchini, and eggplant in thin slices. Cook vegetables in olive oil in saucepan for about 8 minutes. Mix frequently

4. Mix in vegetable broth, mascarpone, oregano, and chili flakes to vegetable mixture. Cook until vegetables are tender. About 10-15 minutes.

5. Separately, cook the whole-wheat pasta in boiling water following the instructions on the label.


1. Pour 1/3rd of the vegetable mixture on the bottom of lasagna dish, including the liquid it was cooked in.

2. Then add half of the fresh spinach on top.

3. Then a layer of mozzarella cheese (lightly sprinkle some).

4. Then place 3 of the cooked whole-wheat lasagna sheets on top, and spread the pesto lightly over the lasagna sheets.

5. Repeat steps 1-4. Then add what ever of the vegetable mixture is leftover on top and sprinkle with more mozzarella cheese.

6. Cook in oven for about 45 minutes, or until cheese turns golden brown on top.

I hope you enjoy this recipe as much as I do!