Marinara Bechamel Pesto Lasagna- a Vegetarian MBP Lasagna with a spinach corn ricotta filling
Introducing the delectable world of flavors in my Vegetarian Marinara Bechamel Pesto (MBP) Lasagna! This culinary masterpiece combines the richness of Marinara, the creaminess of Bechamel, and the aromatic touch of Pesto to create a symphony of taste that will leave your taste buds singing. But that's not all – nestled between layers of perfectly cooked lasagna noodles is a luscious spinach and corn ricotta filling that adds a delightful burst of freshness to every bite.
My MBP Lasagna is a celebration of vegetarian indulgence, showcasing how a medley of ingredients can come together to create a harmonious dish. The robust Marinara sauce brings a tangy sweetness, the velvety Bechamel adds a luxurious creaminess, and the aromatic Pesto introduces a burst of herbal notes that elevate the entire experience. Packed with nutrient-rich spinach, sweet corn kernels, and the creamy goodness of ricotta cheese, this layer adds a wholesome and savory dimension to the dish. Each bite is a journey through layers of textures and flavors, creating a dining experience that is both comforting and exciting.
Whether you're a seasoned chef or a home-cooking enthusiast, my Vegetarian MBP Lasagna is a testament to the versatility and creativity that can be achieved in vegetarian cuisine. Share this delightful dish with friends and family, and watch as it becomes the star of your gatherings. Get ready to embark on a culinary adventure that combines tradition with innovation, turning an ordinary meal into an extraordinary feast.
Happy Cooking!
Servings: 8-10 servings
Prep Time:15-20 mins
Cooking Time: 30-45 mins
Baking Time: 1 hour
Total Time: 2-3 hours
Ingredients:
2 cups Marinara/Red sauce- you can use homemade or storebought; check notes
1.5 cups bechamel/white sauce- you can use homemade or storebought; check notes
6-10 Lasagna sheets (either pre-boil or easy bake)
1-1.25 cup grated mozzarella or amul Cheese
Ricotta Corn Spinach filling:
15 oz Whole milk ricotta cheese
7-8 oz Spinach, ideally baby spinach
1-2 tsp Salt as per taste
1/4 tsp Pepper
1 tsp Chili flakes
1/4 tsp nutmeg
6-8 oz Corn kernels
2-2.5 tbsp Basil Pesto
2-3 tbsp chopped basil leaves
Directions:
Ricotta Corn Spinach filling:
Blanch spinach- Put water in a saucepan to boil. Once it’s boiling add the spinach leaves and immediately prepare a bowl with ice and water. Let it boil for about a minute and then strain. transfer to the ice water and let it sit for 2-3 minutes. Strain and squeeze out the water and roughly chop.
In a mixing bowl, add the ricotta, basil pesto, corn, chopped basil, spinach, and seasonings- salt, pepper, nutmeg, and chili flakes.
Mix till combined and the filling is ready!
Assembly:
Use an oven-safe baking dish. I used a 9*9 inch dish.
If you are using pre-boil lasagna sheets, boil them and keep them. If you are using ready-bake, then just assemble uncooked.
On the base, spread 1/3rd of marinara sauce to cover the bottom.
Top with lasagna sheets.
Top with 1/3rd of the bechamel sauce and spread it all over.
Layer 1/2 of the ricotta filling over it.
Spread 1/3rd of the marinara sauce over it followed by lasagna sheets then 1/3rd of the bechamel and the remaining filling.
Then top with the remaining marinara, followed by lasagna sheets and the remaining bechamel making sure to cover the lasagna sheets well.
Top with shredded cheese.
The lasagna is layered.
Cooking lasagna:
Easy-bake lasagna sheets: If you are using easy-bake lasagna sheets, preheat the oven to 350 F. Cover the dish with foil paper and bake for 1 hour at 350F. Remove the foil and bake at 375 F for 15-20 mins till the cheese is golden brown and lasagna sheets are cooked through.
Pre-boiled lasagna sheets: If you are using pre-boiled lasagna sheets, preheat the oven to 375 F. Bake at 375 F for 20-25 mins till the cheese is golden brown and the lasagna is cooked through.
Frozen Lasagna: Thaw for 15-20 mins on the counter. Cooking time will increase by about 20-30 minutes. (for easy bake sheets, the time increase is at 350 F)
Once out of the oven, let it sit for 10 mins and then serve. This helps the lasagna set and flavors marinate better.
Slice and serve!
Notes/Tips:
For a homemade marinara sauce, use this recipe- make sure to keep it liquid and not too thick
For a homemade white sauce, use this recipe- make sure to keep it liquid and not too thick
You can also make the filling a day before and keep it.
You can layer and assemble the lasagna and freeze it for 2-3 months.
If you are freezing it, thaw it for 15-20 mins on the counter. Cooking time will increase by about 20-30 mins. (for easy bake sheets, the time increase is at 350 F)
If you have the option, use easy bake lasagna sheets. I prefer the end result, it cooks in the sauce and makes it more flavorful.
Make sure you cover the dish (when using easy bake sheets) with foil while baking. This helps the sheets cook as it traps the heat.
