No-bake Zucchini, Pea, and Pesto Lasagna

Makes 4 servings

Ingredients

8 lasagna noodles
3 tbsp pine nuts
2 tbsp olive oil
1 zucchini, thinly sliced
5-10 mushrooms, thinly sliced
4 Red and Yellow Mini Bell Peppers, thinly sliced
1 1/4 cup peas
1/3 cup red onion, thinly sliced
1/2 cup parmesan cheese
1 cup ricotta cheese
1/2 cup pesto
Black pepper and salt to taste

Directions

1. Bring a large pot of salted water to boil. Boil noodles according to package until al dente.
2. Drain and rinse noodles under cool water.
3. Cut each noodle in half, crosswise, and set aside.
4. Heat a small skillet over low and add pine nuts. Cook until lightly browned, about 1 minute.
5. Heat oil in a large skillet over medium-high heat.
6. Add zucchini, mushrooms, bell peppers, peas, and red onion and sauté for 5-10 minutes or until vegetables are tender.
7. Assemble lasagna by spreading ricotta on a plate, top with a noodle, followed by ricotta cheese, pesto, black pepper, vegetable mixture, another noodle, pesto, pine nuts, and cheese.
8. If the lasagnas have cooled, I recommend microwaving them slightly.
9. Serve immediately.

Adapted from Zucchini, Pea, and Pesto Lasagne in Cookfresh Summer 2017.