Description:
Inspired by a delightful pesto lasagna enjoyed in Riomaggiore, Italy, this recipe offers a refreshing twist on the classic lasagna, perfect for those who prefer to steer away from traditional tomato sauce and ricotta. Easily adaptable to vegan preferences, it uses Tofutti Better than Sour Cream and Better than Cream Cheese, along with shredded soy cheese.
Nutritional Information (per serving):
- Calories: 627.8
- Fat: 37g
- Saturated Fat: 22.5g
- Cholesterol: 100.5mg
- Sodium: 881.5mg
- Carbohydrates: 43.5g
- Fiber: 1.6g
- Sugar: 1.5g
- Protein: 29.9g
Ingredients
- 1 cup pesto sauce
- 4 oz cream cheese
- 1 cup sour cream
- 2 cups shredded soy cheese
- 9 lasagne noodles, cooked according to package instructions
Instructions
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Preheat your oven to 350°F (175°C).
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Prepare Cream Cheese Mixture: In a mixing bowl, combine the cream cheese, sour cream, and 1 cup of shredded soy cheese. Mix until smooth and creamy.
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Layer the Casserole Dish:
- Spread 1/4 cup of pesto sauce evenly onto the bottom of a greased casserole dish.
- Lay three lasagne noodles over the pesto sauce, trimming if necessary to fit the dish.
- Spread another 1/4 cup of pesto sauce over the noodles.
- Add 1/3 of the cream cheese mixture over the pesto layer.
- Sprinkle 1/3 cup of shredded parmesan (or vegan alternative) evenly over the cream cheese layer.
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Repeat the Layers:
- Repeat the layering process twice more, ending with a final layer of shredded soy cheese on top.
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Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the noodles are heated through.
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Serve: Remove from the oven and let it cool slightly before serving. Enjoy your delicious Pesto Lasagna!
This recipe serves well for those seeking a quick yet flavorful dinner option, embracing the essence of Italian cuisine with a delightful pesto twist. Perfect for both vegetarian and vegan preferences, it promises to satisfy with its creamy texture and aromatic pesto flavors.