Vegetable Pesto Lasagna

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

This hearty lasagna is so full of cheese, fresh vegetables and pesto that you won't even miss the meat! A hint of nutmeg adds a unique flavour accent.

Ingredients

• 1 tbsp. (15 ml) cooking oil
• 2 cups (500 ml) chopped onion
• 2 cups (500 ml) chopped red pepper
• 2 cups (500 ml) chopped zucchini (with peel)
• 1 cup (250 ml) sliced fresh white mushrooms
• 3 garlic cloves, minced (or 3/4 tsp. 4 ml, powder)
• 1/4 tsp. (1 ml) pepper
• 14 oz. (398 ml) can of diced tomatoes (with juice)
• 2 tbsp. (30 ml) butter (or hard margarine)
• 3 tbsp. (50 ml) all-purpose flour
• 3 cups (750 ml) milk
• 1/2 cup (125 ml) grated Parmesan cheese
• 1/4 tsp. (1 ml) ground nutmeg
• sprinkle of pepper
• 2 cups (500 ml) ricotta cheese
• 1/3 cup (75 ml) basil pesto
• 9 oven-ready lasagna noodles
• 1 cup (250 ml) grated mozzarella cheese

Directions

1. Heat cooking oil in large frying pan on medium-high.
2. Add next 6 ingredients.
3. Cook for about 10 minutes, stirring often, until onion is softened and liquid is evaporated.
4. Add tomatoes.
5. Stir.
6. Remove from heat.
7. Melt butter in medium saucepan on medium.
8. Add flour.
9. Heat and stir for 1 minute.
10. Slowly add milk, stirring constantly until smooth.
11. Heat and stir until boiling and thickened.
12. Add next 3 ingredients.
13. Stir.
14. Remove from heat.
15. Combine ricotta cheese and pesto in small bowl.
16. Layer ingredients in greased 9 x 13 inch (23 x 33 cm) baking dish as follows: 3 noodles, half of pesto mixture, half of tomato mixture, 3 noodles, remaining pesto mixture, tomato mixture, remaining noodles, and Parmesan cheese mixture.
17. Sprinkle with mozzarella cheese,
18. Cover with greased foil.
19. Bake in 350°F (175°C) oven for 45 minutes.
20. Remove foil.
21. Bake for about 50 minutes until top is golden.
22. Let stand for 15 minutes.

Cuts into 8 pieces