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Broken Lasagna with Walnut & Gruyere Cheese Pesto vegetarian

Broken Lasagna with Walnut & Gruyere Cheese Pesto

Torn lasagna sheets tossed in a creamy walnut and Gruyere cheese pesto - an original, quick vegetarian pasta that comes together in about 20 minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Choose Serving Size 4

Ingredients 

  • 500 g lasagna sheets broken
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

For the pesto:

  • 100 g Gruyere cheese diced
  • 60 g walnuts roasted
  • 80 g fresh basil leaves
  • 2 cloves garlic
  • 50 ml olive oil

Instructions

  • Prepare the pesto: In a food processor, add the Gruyere, walnuts, basil, and garlic.
  • Blend until you get a puree-like consistency. Then, with the blender running, slowly add the olive oil and blend until you get a creamy pesto.
  • On high heat, bring a saucepan or double-bottomed pan of water to a boil. When it boils, reduce the heat to low-medium and add salt. Then add the broken lasagna sheets and let them cook for 8-9 minutes, or until al dente.
  • Strain the cooked pasta, reserving 1/2 cup of pasta water.
  • Put the pasta back in the pan over medium heat, then add the pesto and the reserved pasta water.
  • Mix the pasta with the pesto well, until it is heated through and well incorporated, for 1-2 minutes.
  • Serve warm, with freshly ground black pepper, extra cheese, and olive or walnut oil.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water. For a vegan version, swap the Gruyere for firm plant-based cheese or nutritional yeast; for a gluten-free version, use gluten-free lasagna sheets.