Zucchini & Herb Lasagna

Zucchini & Herb Lasagna

Ingredients:
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
1 ½ cups spinach pesto
1 ½ cups béchamel
2 zucchini, sliced into thin rounds or strips
10 sheets fresh pasta or fully cooked lasagna noodles

Instructions:

1. Move oven rack to middle of oven and preheat oven to 375 degrees. Lightly grease baking dish and place it on top of a sheet pan (this will help you transfer the lasagna to the oven and will catch any cheese that may bubble over while baking).
2. Combine both cheeses and set aside. Spread a small amount of either sauce on bottom of pan to keep pasta from sticking. Lay two pieces of pasta across the bottom of the pan. Layer one fifth of the pesto sauce, one fifth of the zucchini, one fifth of the béchamel, and one fifth of the cheese mixture.
3. Repeat this step until you have finished all ingredients. The final and top layer should be cheese.
4. Cover and bake for 30 minutes. Uncover and bake another 15 minutes until cheese is bubbly and beginning to brown.
5. Allow to cool 20-30 minutes before slicing. This will help the lasagna set and keep it’s layers to make for easy cutting and serving. Enjoy!

More videos to enjoy:

Traditional Basil Pesto

How to Make Béchamel