Pesto White Bean Lasagna

Lasagna With Any-Greens Pesto & White Beans

A vegetarian lasagna that'll make meat-lovers question their life choices.

Prep: 45 mins (includes pesto experimentation) Cook: 50 mins Serves: 8 (or 6 pesto addicts)

Fun Fact: Traditional pesto was made with a mortar and pestle. We're using a food processor because it's 2024 and we have Netflix to watch.

Making the pesto
Preparing bean mixture
Layering the lasagna

Ingredients

For the Pesto:

  • • Any greens you have (kale, spinach, arugula, that mystery herb in your garden)
  • • 2 cups basil (because it's still pesto)
  • • Pine nuts (or cheaper nuts, we won't tell)
  • • 6 cloves garlic (amount depends on your social calendar)
  • • Parmesan (the real stuff, not the sawdust in the green can)
  • • Olive oil (you know which kind by now)

For the Lasagna:

  • • No-boil lasagna noodles (because life's too short)
  • • 2 cans white beans (drained, rinsed, living their best life)
  • • 2 cups ricotta (whole milk, because we're not here to count calories)
  • • 1 lb mozzarella (the kind that stretches for days)
  • • More Parmesan (because cheese)

Instructions

1

Make pesto in food processor. Add more oil if too thick, more cheese if too thin.

2

Mash beans with ricotta. Season until it tastes like clouds.

3

Layer everything like you're building edible Jenga:

  • Noodles
  • Pesto
  • Bean-ricotta mix
  • Mozzarella
  • Repeat until you run out or hit the top of the pan

4

Bake until bubbly and golden, about 45 minutes or one episode of your favorite show.

Final baked lasagna

Serve With

  • 🍞 Garlic bread (because why not)
  • 🥗 Simple green salad (for balance)
  • 🌿 Extra pesto (you made too much anyway)
  • 💬 Your best "yes, it's vegetarian" speech

Storage Tips

  • ❄️ Freezes beautifully for up to 3 months
  • 🌟 Keeps 5 days in fridge
  • ✨ Gets better with time
  • 🔥 Reheat until cheese re-melts

Pro Tips

  • ✨ Don't skimp on the cheese quality
  • ✨ Make extra pesto for future you
  • ✨ Let it rest 15 minutes before cutting
  • ✨ When in doubt, add more cheese

Make-Ahead Tips

  • ⏰ Assemble up to 24 hours ahead
  • 🌿 Pesto can be made 3 days ahead
  • ❄️ Can be frozen before baking
  • 🌡️ Thaw completely before baking