Red,White and Green Lasagna

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I love pesto and sundried tomatoes...this is another winery recipe.

Ingredients Nutrition


  1. Pour hot water over tomatoes and let sit until soft (about 10 minutes).
  2. Cook pasta according to package,drain in colander.
  3. Drain tomatoes,reserving liquid.
  4. Puree tomatoes in blender until smooth,using reserved liquid if needed.
  5. Melt butter over medium heat in saucepan.
  6. Add onion and cook until soft (about 5 minutes) Add flour and stir.
  7. Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
  8. Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
  9. Combine pesto and ricotta cheese in small bowl.
  10. Cover bottom of 9X13 baking dish with olive oil.
  11. Arrange noodles over oil,covering bottom of pan completely.
  12. Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
  13. Arrange second layer of noodles over cheese.
  14. Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
  15. Repeat both layers,ending with mozzerella cheese.
  16. Bake at 350 degrees for 45-60 minutes,until hot throughout.
  17. Serve with Sauvignon Blanc wine.
Most Helpful

I needed to cook more lasagne to be able to cover my pan and get sufficient layers. I need another 4 ounces. The taste was fantastic. Very tasty, light, throughly enjoyed by everyone who tried it. I used sun dried tomatoes packed in oil, so much better than the ordinary dried. I skipped step 1 and 3.

Alison Walker May 15, 2002

Very GOOD. Definitly a nice change from regular red sauce lasagna.

The Silly Goose October 12, 2009

This is the best lasagna I have ever eaten !! We had vegetarian relatives over for the holidays , & they raved about it !! I used oil packed tomatoes instead of water packed. I put sliced fresh tomatoes on the top for more color. A new favorite !!

Chef Lainie January 01, 2008