Ever tried to put together a dinner and instantly realized you’ve made things waaay too complicated? Yeah, same here. Herbed Lasagna & Salad with Pesto Vinaigrette is what saved me the last time I wanted a meal to impress but didn’t have three hours to pretend I’m some TV chef.
You want something cozy, homey, but also with a kick of fresh flavor – this one’s my go-to when I want to keep it relaxed but special. The herbed lasagna is satisfying (without feeling super heavy), and the salad with pesto vinaigrette? It’s literally the refreshing part that makes you reach for seconds.
Herbed Lasagna & Salad with Pesto Vinaigrette: Why I Keep Coming Back
I’ll be totally honest – I love lasagna, but all the old-school versions can feel a little bland and, you know, kinda boring after a while. This herbed lasagna is next level (you get herbs in every bite, and let me tell you, the taste just pops). It feels like you’re eating at a five-star restaurant, but in your sweatpants. Plus, with the salad and that pesto vinaigrette, it doesn’t just taste fresh… it feels fresh. There was one time my neighbor Melissa came over (just to borrow a cup of sugar, swear), and she ended up staying for dinner. She still texts me about this meal. Life hack: making people jealous of your leftovers.
“I couldn’t believe how good dinner was—I actually wanted more salad, which almost never happens. The herbed lasagna is cozy but light, and the pesto vinaigrette? Totally addictive!” — Kayla, my actual bestie (who’s honest to a fault)
Herbed Lasagna & Salad with Pesto Vinaigrette
What You Need: Quick Ingredients Breakdown
Let me keep it simple. Here’s the no-fuss grocery list for both stars of the show.
- Lasagna noodles (regular or the “no-boil” kind, both work)
- Cheese: mozzarella, ricotta, and maybe a bit of parmesan if you’re feeling fancy
- Tomato sauce (jarred or homemade, I won’t tell)
- Mixed herbs: basil, parsley, oregano – fresh is awesome, dried works too!
- Spinach or kale (whatever’s wilting in your fridge)
- Olive oil For the salad:
- Mixed salad greens
- Cherry tomatoes
- Red onion (or skip, I get it)
- Pesto (store-bought is fine, homemade’s a bonus)
- Vinegar (balsamic swings it)
- Lemon juice (for zing) I mean, if you have garlic, toss it in anywhere, no judgment.
Herbed Lasagna & Salad with Pesto Vinaigrette
Directions (Don’t Stress, You Got This)
OK now, let’s not act like this is some science experiment. Lasagna Steps:
- Boil the noodles (unless using no-boil).
- Mix ricotta with your herbs, salt and pepper. Stir in chopped spinach.
- Layer it up: sauce, noodles, herby ricotta, cheese, repeat until your dish is full.
- Top with extra mozzarella and (if you’re crazy about it) more herbs.
- Bake at 375°F for about 30-40 mins. You want it bubbly and slightly browned.
- Let it sit 10 minutes before slicing. It’s tough, but your patience will pay off. Salad & Pesto Vinaigrette:
- Toss salad greens, tomatoes, and onion in a big bowl.
- Mix pesto with olive oil, vinegar, and a big squeeze of lemon.
- Drizzle that beautiful vinaigrette all over. Mix just before serving!
Serving Suggestions – How I Love to Do It
- Let the herbed lasagna rest before cutting so slices keep their shape (less mess on the plate).
- Serve the salad cold and right after tossing with the vinaigrette – so fresh, so zippy.
- Crusty bread on the side will soak up any sauce left behind.
- If you’re feeling wild, add toasted pine nuts or a sprinkle of chili flakes.
Sometimes I just slap everything on my plate and dig in. Zero shame.
Herbed Lasagna & Salad with Pesto Vinaigrette
Tips, Tricks, and Minor Kitchen Drama
So here’s my reality check: the herbed lasagna & salad with pesto vinaigrette will make your house smell amazing – don’t say I didn’t warn you. You can actually prep the lasagna ahead and store it in the fridge until you’re ready to bake. The salad is, like, the fastest thing ever, so toss it together last minute (nobody wants wilted greens, trust me). And hey, if you mess up the layers or it gets a little sloppy? Nobody will care after one bite. Oh, I tried tossing a handful of sun-dried tomatoes into the salad once – not essential, but wow, flavor city.
At the end of the day, you’re not just making food. You’re stacking up comfort, a hit of greens, and some pretty killer leftovers if you’re lucky. Forget bland – this is the kinda meal that really brings your people together. And if you don’t have anyone to share with? Even better. More for you.
Herbed Lasagna & Salad with Pesto Vinaigrette
Herbed Lasagna & Salad with Pesto Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A cozy yet impressive dish combining herbed lasagna and a refreshing salad with pesto vinaigrette.
Ingredients
- Lasagna noodles (regular or no-boil)
- Cheese: mozzarella, ricotta, and parmesan
- Tomato sauce (jarred or homemade)
- Mixed herbs: basil, parsley, oregano
- Spinach or kale
- Olive oil
- Mixed salad greens
- Cherry tomatoes
- Red onion (optional)
- Pesto (store-bought or homemade)
- Vinegar (balsamic)
- Lemon juice
Instructions
- Boil the noodles (unless using no-boil).
- Mix ricotta with herbs, salt, and pepper. Stir in chopped spinach.
- Layer sauce, noodles, herby ricotta, and cheese until the dish is full.
- Top with extra mozzarella and more herbs if desired.
- Bake at 375°F for 30-40 minutes, until bubbly and slightly browned.
- Let it sit for 10 minutes before slicing.
- For the salad, toss salad greens, tomatoes, and onion in a bowl.
- Mix pesto with olive oil, vinegar, and lemon juice.
- Drizzle the vinaigrette over the salad and mix just before serving.
Notes
Let the lasagna rest before cutting for neat slices. Serve the salad cold right after tossing.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Leave a Reply