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    You are in: Home / Recipes / Vegetarian-Blue Cheese-Pesto-Lasagna! Recipe
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    Vegetarian-Blue Cheese-Pesto-Lasagna!

    Vegetarian-Blue Cheese-Pesto-Lasagna!. Photo by Shannon Cooks

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Ricky Henry-Davies's Note:

    This recipe I make brings the house down! it's so delicious--try it for yourself. I don't bother with 2 sauces, just 1. Cook it all together and wait with chilled white wine and some good tunes!! (I'm from the uk so I hope the measurements are correct--forgive me if I'm wrong!)

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    Units: US | Metric


    1. 1
      Fry the onion and garlic for 4-5 minutes.
    2. 2
      Add all vegetables and cook 10 minutes.
    3. 3
      Add tinned tomatoes and sweet corn.
    4. 4
      Add crumbled blue cheese, pesto, capers, olives and sun dried tomatoes.
    5. 5
      Mix well --that's your sauce!
    6. 6
      Layer in a lasagna dish -- sauce, lasagna, sauce, lasagna, sauce and finish with grated cheese. Done in the oven 180c for around 30 minutes!
    7. 7
      Open the wine and turn on the tunes!
    8. 8
      Have fun -- .

    Ratings & Reviews:

    • on May 05, 2007


      Outstanding recipe! This is so easy to make. Don't worry about the measurements, Ricky, it seemed just right to me! I didn't have any broccoli around so substituted spinach instead - good stuff. I didn't cook my lasagna noodles beforehand, just layered them dry in the pan. After 30 minutes they were tender and soft. The sauce did the cooking for me! Love this sauce and the flavor, I may try tossing it into fettucine noodles sometime to create a primavera. This is wonderful and I'm glad that I tried this - at first I was a bit reluctant because it seemed that so many different distinct flavors go into this - I was afraid the blue cheese and pesto wouldn't be a good combo but WOW- every single flavor in this dish works together EXCELLENTLY. Simply fantastic. I can see why this brings the house down.

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    • on September 05, 2009


      This is a fantastic Veggy lasagna. I made pretty close to the recipe. Added extra blue cheese and cheddar. The recipe didn't say if the olives were green or black, so I used both. Being in North America, I too didn't know that a cougette was a zucchini. Do now thanks to you! I know the leftover are going to be super tomarrow.

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    • on July 11, 2008


      I really enjoyed this. I also used spinach instead of broccoli, and forgot the green pepper but used the red. I used extra blue cheese as well as extra cheddar, and once I figured out what a courgette was (zucchini according to the dictionary) all was well. Everything else was per the recipe except I cheated, for the sake of time, and used the no boil lasagna noodles. I just covered it with tinfoil and cooked it longer, about 45 minutes. Then I uncovered it, added a little more cheddar and let it melt. It was delicious. Looking forward to the leftovers tomorrow!

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    Read All Reviews (4)


    Nutritional Facts for Vegetarian-Blue Cheese-Pesto-Lasagna!

    Serving Size: 1 (409 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 432.4
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 4.6 g
    Cholesterol 18.3 mg
    Sodium 785.6 mg
    Total Carbohydrate 71.4 g
    Dietary Fiber 11.7 g
    Sugars 14.9 g
    Protein 21.1 g

    The following items or measurements are not included:

    pesto sauce

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