Total Time
Prep 15 mins
Cook 20 mins

This was an attempt to recreate a yummy pesto lasagna I had in Riomaggiore, Italy on my honeymoon. If, like me, you don't like the tomato sauce and ricotta of traditional lasagna, this is a great alternative! I easily convert this to a vegan dish by using Tofutti Better than Sour Cream and Better than Cream Cheese, with shredded soy cheese.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix cream cheese, sour cream, and 1 cup cheese, until smooth and creamy.
  3. Spread 1/4 cup pesto sauce onto bottom of greased casserole dish.
  4. Lay three lasagne noodles over pesto spread, trim if needed.
  5. Spread 1/4 cup pesto sauce over noodles, followed by 1/3 of cream cheese mixture.
  6. Sprinkle 1/3 cup shredded parmesan over top of layer.
  7. Repeat two more layers.
  8. Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.


Most Helpful

I was served this dish not long ago, and when my mouth bit into the Smooth and Creamy part, I wondered if this was the main part of the meal or had I skipped right to a fabulous dessert. The pesto is a nice alternative to the traditional tomato base, and I have no doubt that before long this chef will be making her own.

Bill Hilbrich March 02, 2004

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