Ratatouille Lasagna With Basil Walnut Pesto
Intro: Ratatouille Lasagna With Basil Walnut Pesto
I had no idea how much my world would change after having a baby. I was battling through postpartum and dietary restrictions while nursing did not make it any easier! As if this was not enough, I had an unbelievably strong craving for lasagna which, unfortunately, calls for tomato sauce - another strict no-no in my nursing diet :( I decided to go ahead and try making lasagna without tomatoes and see what happens. You know, just for fun :) Fortunately, I was able to tolerate other night shade vegetables.
Finally here it is - ratatouille lasagna without tomatoes, onions or garlic. Not only is it yummy, but it's super nutritious with all the vegetables and the protein coming from the cheeses :D
STEP 1: Prep the Vegetables
- Finely dice all the vegetables. It's important to keep the pieces small so it's easier to eat the lasagna later on :)
STEP 2: Make the Ricotta Filling
- In a mixing bowl, add the ricotta cheese and mix until smooth and creamy
- Add salt, pepper, nutmeg and chopped basil and mix until incorporated. Set aside to use during assembly
STEP 3: Make the Ratatouille
- On medium-low heat, add olive oil to a large saute pan. Once hot, add in all the herbs and saute until they turn aromatic
- If using onion, add them now and saute for 5 minutes until they turn translucent.
- Also give the kale a head start by adding it in next and sauteing for 2 to 3 minutes uncovered
- Next add all the diced vegetables and salt. Mix well to combine and cook covered for about 10-12 minutes. I like to keep adding the condensation on the lid back into the pan to help the veggies cook
- It's better to almost overcook the veggies so it's easier to use during assembly and eating
STEP 4: Prep Noodles
Boil lasagna noodles according to the instructions on the box
Note: This recipe is suitable for pre-boiled lasagna noodles. The no-boil ones require a more liquid sauce.
STEP 5: Make Pesto
- To a blender, add walnuts and blend to a fine powder
- Then add salt, pepper and cheese and blend again until incorporated
- Chop basil and add to the blender along with the olive oil. Blend until combined
- Optionally you can add water to help with the blending instead of oil to make a skinny version of pesto that's equally aromatic and delicious!
STEP 6: Assemble the Lasagna and Bake It!
Now, the ratatouille we made is the sauce. It's going to replace the tomato sauce that we would use in a traditional lasagna :) Make sure the cheese you use has non-animal rennet or non-animal enzymes :)
- Start by adding a light layer of ratatouille to a lightly oiled 9x13 baking dish
- Add 3 lasagna noodles and spread half of the ricotta filling on top of them
- Add a generous amount of ratatouille on top
- Sprinkle as much or as little cheese as you like :)
- Repeat with the next 3 noodles to form another layer. Finish the ricotta filling here (you won't need it for the 3rd layer)
- Finally, place the remaining 3 noodles. But this time, spread pesto on the noodles with a spoon or by hand. Again use as much or as little as you like! :)
- Finally, top with some vegetarian parmesan cheese (make sure it doesn't have animal rennet)
- Preheat oven to 350F and bake the lasagna for 15 minutes or until the cheese has melted and turned slightly brown
- Let sit for 5 to 10 minutes before serving
- Bon Appetit!
8 Comments
dresch 1 year ago
(And to those of us without garlic restrictions...)
Now you have me thinking about other nuts or nut/seed combinations for pesto.
Thanks! Hope you and your baby are doing well.
knu6543 1 year ago
indivisibl 1 year ago
knu6543 1 year ago
maker_soup 1 year ago
knu6543 1 year ago
jessyratfink 1 year ago
knu6543 1 year ago