Lasagna in a different way: This delicious, light pesto lasagna with ricotta, mushrooms and green beans brings a breath of fresh air to the kitchen.
Lasagne is such a dish that just always works - right? Whether at family meal, at the dinner with friends or if you really want to spoil yourself: Hardly anyone says "No" to a wonderfully baked lasagna. But sometimes it can be a bit of variety.
This pesto lasagna brings a breath of fresh air to the plate-without meat, but with a lot of taste. Instead of classic tomato sauce, spicy basil pesto ensures an aromatic highlight. There are also creamy ricotta, mushrooms and green beans. A lasagna that not only fills up, but also really happy.
Recipe for a green pesto lasagna
Ingredients for 4 people:
- 500 g Mushrooms
- 2 away
- Salt, pepper
- 250 g of green beans
- 500 g Ricotta
- 200 g pesto (basil sauce from the glass)
- 150 ml milk
- 2 owner
- 9 Lasagneplatten (ca. 180 g)
- 100 g grated parmesan
- 2 tablespoons of pine nuts
- To garnish: basil leaves
Preparation:
1. Clean and clean the mushrooms. Heat the oil in a pan and fry the mushrooms until golden brown. Season with salt and pepper. Pull the pan from the stove.
2nd washing the beans, cleaning and cooking in boiling salted water for about 5 minutes. Then drain, quench, drain and cut a little smaller depending on the size.
3. Mix the ricotta with 150 g pesto, milk and eggs. Season with salt and pepper.
4. Spread a little pestos sauce on the bottom of a greased baking dish (approx. 24 cm Ø; 6 cm height). Put three lasagne plates on top, break them a little so that they fit into the mold. Put the beans on top and spread some sauce on top. Place another three pasta plates on top. Spread the mushrooms on top. Put the sauce and other pasta plates on top. Complete with the remaining sauce and sprinkle with Parmesan.
5. Bake in the preheated oven (electric stove: 200 ° C, circulating air: 180 ° C, gas: level 3) for about 30 minutes.
6. Roast the pine nuts in a pan without fat until golden brown. Drizzle lasagna with 50 g pesto. Sprinkle with pine nuts and garnish with basil. Bon appetit!
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