Liz's Pesto Lasagna

READY IN: 35mins
Recipe by wickedliz

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.

Top Review by Bill Hilbrich

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.

Ingredients Nutrition

Directions

  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.

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