The first recipe for lasagna on the blog. Expect many more to come, since we love lasagna at our home. But let’s start with eggplant pesto lasagna. A twist in the traditional lasagna and a really delicious version. With lots of veggies and cheese.
In this lasagna from the cookbook Lasagne from Sandra Mahut, are lasagna sheets and bechamel sauce. Both ingredients from a traditional lasagna. Add to these two ingredients grilled eggplant, tomato slices with pesto, spinach, ricotta cheese, basil, mozzarella and Parmesan cheese. And you’ll understand why the combination is so delicious.
Other recipes that need to be baked in the oven on the blog are: Mac and Cheese, Kurnik – Russian Dome Pie Recipe, and Creamy Gnocchi Recipe with Dolcelatte, Figs and Hazelnuts. Another vegetable rich recipe is the Lettuce Stamppot with Cumin Cheese and Bell Pepper.
The only adaption I made was that I used dried basil instead of fresh.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Eggplant Pesto Lasagna
Allergies: gluten, wheat, tomato, dairy.
12 lasagna sheets
100ml olive oil
3 tablespoons pesto
600 grams spinach
2 tablespoons ricotta cheese
120 grams grated Parmesan cheese
600ml bechamel sauce
200 grams mozzarella
Slice the tomatoes, the eggplant and the mozzarella.
Sprinkle the slices of eggplant with salt on both sides. Cover each slice of eggplant with olive oil and place them on a baking tray. Bake them in a preheated 180°C/356°F oven for 20 minutes. Place the eggplant on paper towel.
Cover the slices of tomato on each side with 1 tablespoon of pesto. Cook the spinach with a bit of water for 10 minutes, stirring often. Drain the spinach.
Stir 2 tablespoons of pesto, the ricotta, 3 tablespoons Parmesan cheese and half of the basil through the bechamel sauce. Season with salt and pepper.
Pour 1 tablespoon of olive oil in the casserole dish. Place 3 sheets of lasagna on the bottom. Then layer with spinach, lasagna sheets, bechamel sauce, lasagna sheets, eggplant, lasagna sheets and tomato. End with bechamel sauce and top with mozzarella, Parmesan and basil.
Bake in a preheated 160°C/320°F oven for 30 minutes.
- Recipe source is the cookbook Lasagne from Sandra Mahut.
- Enough for 4 persons.
- You can swap dried basil with fresh basil.