Pesto Lasagna

Not your ordinary lasagna! Light and delish, easy and quick!


Creme fresh 7 Ounce
Pesto 3 Tablespoon
Chicken stock/Vegetable stock 1/2 Cup (8 tbs)
Milk 1/4 Cup (4 tbs)
Salt 1/4 Teaspoon
Cracked black pepper 1/4 Teaspoon
Parmesan 1/2 Cup (8 tbs) , grated
Lasagna noodles 1 Pound (8 large sheets)



1. Preheat oven to 450 degree.

2. In a pan boil lasagne noodles for about 2-3 minutes, and keep it aside.


3. In a bowl, add crème, chicken stock, milk, and pesto. Whisk to combine.

4. In 8x8 baking dish, ladle enough mixture to cover the bottom.

5. Lay 2 sheets of pasta over it. Pour crème mixture on top and spread it evenly.

6. Sprinkle parmesan cheese.

7. Repeat, until you form 4 layers. Pour the remaining crème mixture on top.

8. Place the dish in oven, and bake for 15-20 minutes.

9. Take it out and allow it to rest for 10 minutes.


10. Serve pesto lasagne hot with a nice fresh greens and tomato salad.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 606Calories from Fat 170

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 466 mg19.42%

Total Carbohydrates 85 g28.3%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet