Photo: Eaters Collective
Pesto and Pea Lasagna Recipe
17 ingredients
1 hr 40 min
8 to 12 servings
openrecipes
This pesto and pea lasagna recipe is a vegetarian dish with basil pesto, peas, ricotta cheese, Parmesan cheese, and pine nuts.
Estimated Nutrition (whole recipe, rough)
829
Calories
37g
Protein
65g
Fat
26g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups tightly packed fresh basil leaves (about 2 1/2 ounces)
- 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
- 2 tablespoons toasted pine nuts
- 2 medium garlic cloves , finely chopped
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
- 3 cups whole-milk ricotta cheese (about 1 1/2 pounds)
- 1 pound frozen peas , thawed
- 1/3 cup finely grated Parmesan cheese (about 1 ounce)
- 2 teaspoons kosher salt , plus more as needed
- 1/4 teaspoon freshly ground black pepper , plus more as needed
- 1 cup heavy cream
- 1/2 cup heavy cream
- 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
- 1/2 cup toasted pine nuts
- 8 ounces fresh mozzarella cheese , thinly sliced
- Olive oil , for coating the foil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes