Vegetable Pesto Lasagna

Vegetable Pesto Lasagna


This lasagna is especially quick, because you don't need to cook the lasagna before assembling!

12 pieces Lasagna, uncooked

3 cups low-fat, chunky vegetable spaghetti sauce

1 1/2 cups water

1 15-oz. container part-skim ricotta cheese

1/2 cup egg substitute

1/2 cup grated part-skim mozzarella cheese, divided

1/4 tsp black pepper

1 cup packed fresh basil

1/4 cup grated Parmesan cheese

2 cloves garlic

1/4 cup fat-free Italian salad dressing

Vegetable oil cooking spray


In a medium bowl, stir together the spaghetti sauce and water.

Combine ricotta cheese, egg substitute, 1/4 cup of the mozzarella cheese and pepper in a bowl. In a food processor or blender, add basil, Parmesan cheese and garlic; process until smooth. Add Italian dressing; process until blended. Fold basil mixture (pesto) into ricotta mixture.

Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagne over ricotta, and top with another cup of the sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.

Preheat oven to 350-o F. Cover lasagne with foil and bake for 1 hour and 5 minutes. Uncover lasagne, sprinkle remaining mozzarella cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.

Servings: 10

Source: National Pasta Association

see more Pasta Recipes from Vegetable Pesto Lasagna