Creado con IA
Vegan Pesto Lasagna
65 min 590 kcal por ración Media
Ingredientes
4 Raciones
- lasagna noodles9 pieces
- basil pesto2 cups
- vegan ricotta1 cup
- cherry tomatoes1 cup
- artichoke hearts1 cup
- spinach1 cup
- olive oil1 tablespoon
- garlic powder1 teaspoon
- black pepper1 teaspoon
- lemon zest1 teaspoon
Preparación
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- 3
In a large mixing bowl, combine the vegan ricotta, garlic powder, black pepper, and lemon zest. Mix well.
- 4
Lightly grease a baking dish with olive oil.
- 5
Spread a thin layer of basil pesto on the bottom of the baking dish.
- 6
Place three lasagna noodles over the pesto.
- 7
Spread half of the ricotta mixture over the noodles.
- 8
Add half of the cherry tomatoes, artichoke hearts, and spinach over the ricotta layer.
- 9
Drizzle a layer of basil pesto over the vegetables.
- 10
