This is a speedy, virtually foolproof vegetarian lasagna, thanks to no-boil noodles (more on that in a bit!), red sauce (either jarred or homemade), and a quick greens pesto and ricotta filling. Despite its simplicity, it’s one of my favorite lasagnas—light, earthy, and bright from the pesto and white beans, with plenty of golden cheese blanketing the top. Even better, it’s a lasagna that sets up perfectly every single time, with no worries about a falling structure once you dish it up.
It’s also easily adaptable, thanks to a flexible pesto that can be made year-round. Use whatever seasonal greens or herbs you have hanging out in your fridge—sturdy kale, collards, or Swiss chard, baby greens like arugula or spinach, or tender herbs like basil or parsley. Plus, the process of making the pesto renders the greens plenty tender without needing to take the extra step of blanching and squeezing them dry.
A note on the lasagna noodles: If you’re wondering if you have to buy a box of the no-boil variety to make this recipe, you don’t! Simply soak regular dried lasagna noodles in hot, salted water while you prep the other ingredients. They’ll start to soften and finish cooking in the oven. I prefer the ruffled edges and toothy texture of regular noodles, but either variety works well in this recipe.