Zucchini Pea and Pesto Lasagna

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A simple lasagna to make ahead for your work week

Ingredients

1 tbsp canola oil
1/2 cup tomato sauce, divided
6 no-boil lasagna noodles
1/2 cup basil pesto
1 medium zucchini, thinly sliced crosswise
1 1/4 cup fresh or thawed frozen peas
1 1/4 cup fresh or thawed frozen green beans, cut into 1 inch pieces
1/2 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese
Minced basil for garnish

Directions

1. Preheat oven to 425°F.
2. Spread oil and 1/4 cup of tomato sauce in bottom of a 8 inch x 8 inch cooking pan.
3. Place noodles so you can fit three of them across bottom of pan.
4. Place zucchini, peas, green beans, and pesto sauce over noodles.
5. Repeat layers of noodles, vegetables, and pesto for 2 to 3 more layers.
6. Cover with remaining tomato sauce and cheeses.
7. Cover pan with aluminum foil and cook for 45 minutes.
8. Remove aluminum foil and cook another 15 minutes until cheese is bubbly.
9. Garnish with basil and serve.

Adapted from Cook Fresh Summer 2017 magazine: Zucchini, Pea, and Pesto Lasagne

Published by Adam