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Vegetarian pesto lasagna

Preparation time: 40 minutes

Cooking time: 40 minutes

Servings: 6 à 8


  • 1 fresh spinach bag
  • 2 cups fresh tomato sauce
  • 1 small eggplant, cut in long slices
  • 1 zucchini, cut in long slices
  • 1 big carrot, cut in sticks
  • 1 yellow onion, minced
  • 1 red bell pepper, cut in strips
  • 2 shallots, minced
  • minced fresh parsley
  • 1 ts. thyme
  • 1 ts. oregano
  • 2 tbs. pesto spread
  • 11/4 cup ricotta cheese
  • 2 eggs
  • 2 cups, low fat shredded mozzarella cheese
  • 1 cup olive oil, divided


  1. Preheat oven at 300°F.
  2. Remove stems from spinach leaves ans wash. Blanch spinach in boiling salt water, 2 minutes. Finish by cooling down in ice bath. Drain and set aside.
  3. Sautee shallots and onions in olive oil over high heat until colored. Set aside.
  4. Beat eggs and add to ricotta. Add shallots and onions, 2 tbs. fresh parsley, thyme, oregano, salt and pepper. Set aside.
  5. Brown eggplant slices in olive oil. Set aside on paper towel.
  6. Brown zucchini slices in olive oil. Set aside on paper towel.
  7. Blanch carrot stick in boiling water. Drain and set aside.
  8. Roast red bell pepper.
  9. Oil rectangular baking dish. Place in order, eggplant slices, tomato sauce, carrot sticks, ricota and herb mix, pesto, roasted pepper, spinach, and zucchini. Cover with shredded cheese.
  10. Bake in oven, 40 minutes or until cheese is melted and golden.