Love Letter Lemon Pesto Lasagna

Nearly ten years ago, my husband (then boyfriend) and I lived in New York and were pizza rat poor. Practically the only dish I could cook in his humble studio apartment kitchen was a Stouffer's style white chicken lasagna. Heavy on the cream, heavy on the cheese, and heavy on the flavor. We’d finish a bottle of wine and the entire lasagna knowing it would likely be the best meal we’d have of the week. After the last bite and final lip lick, Chris would playfully pound on the wall and exclaim, “Yes!”. A decade later lasagna is still graces our menu, albeit with a healthier twist. Light on the cream, light on the cheese, heavy on the vibrant vegetables, and heavy on the flavor. This recipe for Love Letter Lemon Pesto Lasagna is made with a light lemon pistachio pesto cream sauce, earthy mushrooms, bell peppers, zucchini, and spinach. After baking, the lasagna is topped with toasted pine nuts, lemon zest, and fresh herbs. I’m happy to say that if you were to pass by our apartment, you would likely catch a faint echo of "yes!" resonating from our hallway—a testament to the continued joy and satisfaction this dish brings to our lives.

Good

% Daily Values based on a 2,000 calorie diet