Spring Vegetable Lasagna with Cheddar and Pea Tip Pesto

Nutrition values are AI-estimated based on ingredients.

• 2 (8-ounce) blocks Cabot Vermont Sharp Cheddar Cheese
• 2 cups blanched snow pea tips
• 2 cups blanched green beans
• 1/2 cup toasted pistachios
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 small clove garlic
• 8-10 dry lasagna noodles
• 1/4 cup grated Parmesan cheese

1. 1Grate 1 block of cheddar cheese; blanch snow pea tips and green beans in boiling water, then finely chop pea tips and some green beans.
2. 2In a mortar, pound toasted pistachios with olive oil, salt, and microplaned garlic to form a coarse pesto.
3. 3In a bowl, combine the finely chopped pea tips, chopped green beans, grated Parmesan, and a portion of the freshly made pistachio pesto.
4. 4Assemble the lasagna in a baking dish: start with a base layer of blanched lasagna noodles, followed by a layer of the green pea tip pesto mixture.
5. 5Arrange whole blanched green beans on top of the pesto mixture, then liberally sprinkle freshly shredded Cabot cheddar.
6. 6Repeat the layering sequence (noodles, pesto mixture, green beans, shredded cheddar) until all ingredients are used, ending with a final layer of pasta, the remaining pesto, and a generous amount of shredded cheddar to form a bubbly top.
7. 7Cover the assembled lasagna with aluminum foil and bake in a preheated oven at 425 degrees Fahrenheit; remove foil for the last 10 minutes of baking to allow the cheese to brown and crisp.

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