Fresh Lasagna with Walnut Pesto

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: For 2 to 4
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Roasted Cherry Tomatoes:

1 1/2 cups cherry tomatoes

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

Walnut Pesto:

1/3 cup walnuts

2 medium cloves garlic, crushed

1/3 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese

1 cup packed fresh basil leaves

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

To Assemble:

1 large zucchini or summer squash, thinly sliced lengthwise (about the thickness of lasagna noodles) into 9 slices

1 to 2 tomatoes, halved then sliced 1/4 inch thick

1/4 cup roughly chopped basil

Extra-virgin olive oil, for drizzling


  1. Roast the cherry tomatoes: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
  2. Place the cherry tomatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatoes are juicy and slightly caramelized, about 20 minutes. Set aside.
  3. Meanwhile, make the walnut pesto: Combine the walnuts, garlic, cheese and basil in a food processor and process until smooth. Add big pinches each of salt and pepper. With the machine running, drizzle in the olive oil. Add more salt and pepper, to taste. Set the pesto aside.
  4. To assemble: Place 3 slices of the zucchini, slightly overlapping them, on a large plate. Add enough pesto to coat the zucchini (2 to 3 tablespoons). Top with a layer of sliced tomatoes. Top with 3 more zucchini slices, some of the pesto and cherry tomatoes and 2 tablespoons of the basil. Top with another layer of zucchini, pesto, sliced tomatoes and cherry tomatoes. Sprinkle with salt and pepper and the remaining 2 tablespoons basil. Drizzle with extra-virgin olive oil and serve.